Bakewell Loaf Cake

🧁 Ingredients

For the Cake:

• 1 cup (225g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 1 1/4 cups (160g) self-raising flour (or use all-purpose flour + 1 1/2 tsp baking powder)
• 1/2 cup (50g) ground almonds (almond flour)
• 1/3 cup (100g) raspberry jam
• Optional: 1/4 cup flaked almonds for topping

For the Icing:

• 1/2 cup (60g) powdered sugar
• 1–2 tsp milk or lemon juice
• Glacé cherries and flaked almonds (for decoration)

👩‍🍳 Instructions

🔸 Prepare the Cake:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf tin with parchment paper.
2. In a bowl, cream together butter and sugar until light and fluffy (2–3 mins).
3. Add eggs one at a time, beating well after each addition.
4. Mix in almond extract and vanilla.
5. Sift in self-raising flour and fold gently, then stir in ground almonds until just combined.

🔸 Assemble:

1. Spoon half the batter into the tin and level it out.
2. Add spoonfuls of raspberry jam on top and lightly swirl with a knife.
3. Add remaining batter and smooth the top.
4. Optional: Sprinkle with flaked almonds before baking.

🔸 Bake:

• Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
• Cool in the tin for 10–15 mins, then transfer to a wire rack to cool fully.

🔸 Add the Icing:

1. Mix powdered sugar with just enough milk or lemon juice to form a thick but pourable icing.
2. Drizzle over the cooled loaf.
3. Decorate with glacé cherries and more almonds if desired.