MasterClass Non-Stick Loaf Tin, for Baking Loaves and Bread, 23x13cm, 900g/2lb, Sleeved

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To make this fruit cake easy, I use the all-in-one method. You can use any machine to mix the batter (as the professionals call the cake mix without the fruit). We’ve added handy fill lines inside so you know exactly how much dough to put in for a tin-filling rise. Oven safe up to 240°C and with excellent heat distribution to ensure your loaf will be cooked through evenly, it also has large handles with sure-grip silicone inserts so getting it in and out of the oven is easy too. And when you’re done, it can go straight in the dishwasher.

Loaf Cake - The Baking Explorer Lemon Drizzle Loaf Cake - The Baking Explorer

Next add the self raising flour and gently whisk it in. Then gently fold in the lemon zest. Pour all of the batter into the lined tin. Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Is the creaming method or the all in one method best? Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this loaf cake be made gluten or dairy free? The rolled edges found on most bakeware introduce a difficult-to-dry space underneath the rim, and the edges themselves can be difficult to coat. We decided to leave the edges of our bakeware unrolled, removing the risk of water traps and uncoated carbon steel edges that might rust – making them completely dishwasher safe.The beauty of this cake is that you can use whatever dried fruit you have, add nuts and cherries - anything you like or have. The only thing you have to remember is to keep the total weight to 400g (14oz). Secret Ingredient Yes, you can make this cake by hand with a manual whisk or wooden/silicone spoon. However, you may find that the cake doesn't rise as well. This is because electric beaters mix a lot of air into the cake batter, which helps it to rise and makes it extra fluffy and light. How else can you decorate this cake? Lemons - I used two standard UK sized lemons for this recipe. I advise using unwaxed lemons for this recipe as you will be eating the lemon zest. If you can only get hold of waxed lemons, put them in a colander and pour boiling water over them. Wearing rubber gloves, brush the wax off the lemon gently with a clean scrubbing brush. Rinse the lemons before use

2lb Loaf Tin Parchment Paper Liners x40 | Lakeland 2lb Loaf Tin Parchment Paper Liners x40 | Lakeland

The batter was left on the kitchen counter for too long before baking the cake. As soon as the batter is ready and in the tin, it should be placed into a pre-heated oven straight away. I do usually make two at a time and freeze one. When there are only two of us at home I often cut them in half and freeze three halves. That way I'm certain the fruit cake always tastes fresh. I keep it in the fridge, which isn't essential, but it does keep the cake moist. How to make it gluten-free Yes, this recipe will work well in a 12" x 9" traybake tin, the baking time will be around 25 minutes. If you want to make it in a round tin, I would recommend using a 9" tin. The baking time will be around 30 minutes. Can you make this cake without an electric mixer? Self raising flour - self raising flour already contains a raising agent and a little salt too. If you want to make the cake with plain or all purpose flour you will need to add baking powder. The general advice is to add 2 teaspoons baking powder (a measuring teaspoons, not the kind you stir coffee with) per every 200g plain or all purpose flour For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts. I have a few different 2lb loaf tins, that all have slightly different measurements. The one I used for this recipe has internal measurements of 22cm x 11cm x 6cm. If your 2lb loaf tin is slightly narrower, your cake may need slightly longer to bake. What is the best way to line a loaf tin? Caster sugar - also known as superfine sugar, you can also use granulated sugar if you don't have caster sugar. Or for an extra golden cake, you can swap the caster sugar for golden caster sugar This cake is great on it's own with a cup of tea, but if you want to make it extra special you could serve it with a dollop of whipped cream, creme fraiche or ice cream. An extra sprinkle of lemon zest over you chosen dollop will look really pretty and professional too! Troubleshooting

Loaf Tins | Bakeware | Lakeland Loaf Tins | Bakeware | Lakeland

Yes! For an orange drizzle cake, use the zest and juice of one large orange. For a lime drizzle cake, use the zest and juice of three limes. You could also mix and match - add one lemon and one orange, or one lemon and two limes for example. Can this recipe be made into cupcakes or a larger cake? I chose a simple lemon icing and some lemon zest, but there are a few other ways you could decorate this cake: Whatever you use, make sure you stir the fruit in by hand. It only takes a minute but then you won't chop it up. Is this a moist cake? While the cake is baking, mix the lemon juice and granulated sugar together and set aside. Bake the cake for 1 hour, until golden, risen and a skewer inserted in the centre comes out clean. When it comes out of the oven, poke it all over with a thin skewer. Brush the lemon juice and sugar mixture all over it and leave it to cool fully in the tin. How do you know when the loaf cake is cooked?Eggs - I use large eggs for this recipe, make sure they are room temperature before you start baking with them It's really important to use good quality vanilla extract for the perfect natural vanilla flavour. Avoid using essence as it's a sythentic flavour and personally I don't think it tastes as good. And it’s not just the Christmas loaf cake that’s easy to make… the Christmas loaf cake decoration is also super easy… and yet looks really pretty! For the full recipe with measurements, head to the recipe card at the end of this post. How long does the loaf cake last for and can it be frozen?