The loaf cake will last for 3-4 days in an airtight container in a cool place. You can freeze both the cake and the buttercream. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream can be frozen in a sealed tub. To freeze the loaf cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the loaf cake out of the freezer to defrost, as if it defrosts with it still on it could damage the buttercream. Can you make this loaf cake with plain/all purpose flour? I’m not claiming to be a master bread maker myself; I still have a lot to learn. But what I have learned from my own bread recipes is that if you follow the instructions carefully and are patient with each part of the process, you’ll be rewarded with a delicious homemade loaf! Finally I’ve found it; the best vanilla loaf recipe. This will be a staple in my house now. Today I added freeze dried strawberries and coconut to make my loaf cake, it held up well with adding other ingredients and tastes delicious. Simple and magical! 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 Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

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

Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook... Un-decorated, and correctly stored (see above), a homemade Christmas cake will last for up to 6 months, though I recommend eating within 3 months for the optimal flavour and texture. I’ve designed this Christmas Loaf Cake so you can make it and decorate it all in one day. Once decorated, this cake should ideally be kept in an airtight tin to stop it going stale. 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 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?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! Well, most Christmas cake recipes require you to soak the dried fruit overnight… it makes the cake wonderfully moist and infuses it with sherry (or whatever tipple you prefer). But it’s a bit of a faff!

Everyday Fruit Cake | Everyday Cooks Everyday Fruit Cake | Everyday Cooks

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/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts. Dust your worksurface with icing sugar. Take 200g of the marzipan and roll it so it is big enough to cut 2 rectangles out the same size as the top of the 2 cakes. Cut the 2 rectangles out, using the cake tin as a guide to help you get the right size. Meanwhile, beat together butter and sugar, and add the eggs, flour and spices. Then add in the boiled fruit and plus some glacé cherries and tip the cake mixture into two lined 1lb (450g) loaf tins. If you don't have a loaf tin, you can make this fruit cake in an 18cm (7-inch) round deep tin or a 15cm (6-inch) square tin.If you don't have any jam, you could use marmalade or honey - or even golden syrup (but not too much or the cake will be very sweet). All-in-one method makes for an easy cake I chose a simple lemon icing and some lemon zest, but there are a few other ways you could decorate this cake: 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? Finally, use an assortment of star cutters (or other Christmas shapes!) to cut out stars from the remaining marzipan. Lightly brush the underside of the marzipan stars with water and arrange on top of the cake. To make the cake, mix the butter and sugar together until pale and fluffy, then whisk in the eggs and vanilla extract.

Loaf cake recipes | BBC Good Food Loaf cake recipes | BBC Good Food

For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste.

Pour and spread a little olive oil onto a clean work surface and place the dough on top. I use oil instead of flour to prevent the flour from affecting the dough's consistency. Knead the dough on this surface for around 10-12 minutes, until the dough has a smooth 'skin'. Try your best to knead it for this length of time. Yes it is, BUT cakes can turn out dry for a number of reasons, mostly to do with the bake time and temperature. Unfortunately what the thermostat says may not be accurate! Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth. In this series I will be sharing recipes for basic baked goods, think a classic Victoria sponge cake, a brilliant white bread loaf, and ultimate gooey chocolate brownies! So basic in name, but definitely not basic in taste and enjoyment. This series is mainly for beginner bakers who want to learn the secrets behind baking, because getting the basics right is the best place to start. More experienced bakers will really enjoy it too, as there are so many delicious recipes to try out! This time it is the turn of Lemon Drizzle Loaf Cake. You only need five ingredients to make this loaf – strong bread flour, yeast, salt, butter and water. So simple! Strong bread flour is recommended as it has a higher protein level to give the best rise to your loaf.