Chapter 12 Loaf Cakes

12.1 Date and walnut loaf

Jill Dupleix (Favourite Food)

  • 130g chopped dates
  • 30g brown sugar
  • 50g chopped walnuts
  • 1 small banana
  • 15g butter
  • 1tsp bicarbonate of soda
  • 225ml boiling water
  • 200g self-raising flour

Pour boiling water over dates, sugar, walnuts, banana and butter. Add bicarb. Stir and let cool. Mix in the flour. Sprinkle with demarara sugar. Cook for 30-40 min at 180°C. Makes 1lb loaf tin.

12.2 Aunt Edith’s Bara Brith

  • 350g self Raising flour
  • 350g mixed fruit soaked overnight with a cold cup of tea
  • 2 eggs beaten
  • 175g sugar

30 min on 170°C (cover top with grease proof)

12.3 The Perfect Malt Loaf

  • 300g flour
  • 180ml tea
  • 120g malt extract plus extra to glaze
  • 20 syrup
  • 40 molasses
  • 50g soft brown sugar
  • 200g dried fruit (prunes, raisins, sultanas)

Stir together the malt extract, treacle, sugar and tea, then add the dried fruit. Leave to soak for 15 minutes. Line a 2lb loaf tin with paper and heat the oven to 180C/350F/gas mark four. Stir flour into the mixture to make a soft batter. Spoon into the tin and bake for an hour, until a skewer comes out cleanish (the top will bow, don’t worry!). Paint the top with malt extract and leave to cool in the tin.

12.4 The Perfect Banana bread