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

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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. Place 1 fondant rectangle on top of the marzipan layer on 1 of the loaf cakes and trim any overhanging edges with a sharp knife. Repeat for the other loaf cake, so both cakes are covered with a single layer of marzipan, topped with a single layer of fondant icing. 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?

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

Bake for an hour until golden, then make a vanilla buttercream by mixing butter, icing sugar and vanilla extract together. 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! All you need to do is place a bag of dried fruit in a saucepan, add sherry (see the recipe card for alternatives), orange juice and boiling water. Bring to the boil, then simmer. Eggs - I use large eggs for this recipe, make sure they are room temperature before you start baking with themI decorated the cake with vanilla buttercream, but you could make some icing with icing sugar and vanilla extract and/or water, and drizzle it over instead for an even simpler decoration. 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? Make several small holes in the top of the Christmas cake, using a skewer or knitting needle (or similar). Thanks to Vanessa, one of my readers: I’ve made this several times using gluten-free flour, I just add a teaspoon of baking powder and twice as much milk, as I find gluten-free flour tends to absorb more moisture. How do you make a vegan Fruit Cake? 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.

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

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?Once iced, a homemade Christmas cake will only last for a few weeks – a month at most. But for optimal flavour, I recommend eating within 2 weeks.

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

For the full recipe with measurements, head to the recipe card at the end of this post. How to make a Vanilla Loaf CakeSpoon approximately 4 teaspoonfuls of brandy over the top of your cake. (If you don’t like brandy – gin, whisky and rum also work well.) 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. 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.

Tesco Loaf Tin 2Lb - Tesco Groceries

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. Yes! To make this cake gluten free, swap the self raising flour for a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. 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. I would also advise adding ½ tsp Xanthan Gum for better texture. Can this recipe be made dairy free? Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. I’m happy to give you this alternative simple white loaf if you found the idea of shaping your own cob loaf intimidating. 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.

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. 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! I completely understand those of you who feel bread making is complicated or only achievable by more experienced bakers. I understand because I used to think the same way! As mentioned above, I use a 1kg/2lb loaf tin to make this loaf. If you’re interested in which one I specifically use, it’s nothing fancy! I just use this basic loaf tin shown below: 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.