Raspberry Loaf Cake
This loaf cake recipe is good for introducing young people to baking as it is not very technical.
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
45
MINUTES
Ingredients
200g soft butter
180g golden caster sugar
1 tsp baking powder
200g self-raising flour
3 eggs
3 tbs milk
100g raspberries
Icing:
2 tbs lemon juice
œ tbs water
100g icing sugar
Method
Line a 2-pound loaf tin with baking parchment. Pre heat your oven to 180ÂșC/gas mark 4.
Add the soft butter and the sugar to a mixer. Beat the butter and sugar together until they start to go light in colour and fluffy looking.
Put the flour into a bowl and sieve in the baking powder. Stir it into the flour.
Take the mixer bowl off the mixer and add the flour and baking powder, the eggs and the milk into the butter and sugar mixture. Beat everything together with a wooden spoon until it is all mixed.
Gently stir in the raspberries. You do not want to break them up too much.
Scoop the mixture into the prepared tin and smooth it out on the top with the back of the spoon.
Ask an adult to put the tin into the warm oven. Bake the cake for about 45 minutes or until a skewer comes out clean when you stick it into the centre. Ask an adult to do this for you. Allow the cake to cool in the tin.
Make the icing by stirring the lemon juice with the icing sugar and water. You might need a little more or a little less juice, the icing should spread easily but not be too runny. Spread the icing over the top of the cold cake and dot some raspberries on top.
Once the icing has hardened gently remove the cake from the tin and cut it into slices when you need them.
