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

Product Information

Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter I’m sorry I don’t work in cups personally as prefer to weigh for more accuracy. However, using an online calculator I believe it converts as follows: Ideally you want the dried mixed fruit to be a mix of sultanas, raisins, currants and candied mixed peel. You can usually find this ready mixed in supermarkets. I use THIS ONE If you can't find it ready mixed, buy the ingredients individually and go for these proportions: 40% sultanas / 30% raisins / 20% currants / 10% candied mixed peel. Try this classic banana bread and a next-level indulgent twist from our sister title olivemagazine.com/peanut-butter-banana-bread. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

BBC Good Food Banana bread recipe | BBC Good Food

Next add the self raising flour and gently whisk it in. Then gently fold in the lemon zest. Pour all of the batter into the lined tin. I often make an Everyday Fruit Cake to take with us when we go on holiday because it travels well and keeps for a week. It's the ideal cake with a cup of tea when you've been out for the day. We're off to the coast in a couple of weeks and the sea air, combined with lots of walks, always makes me hungry. In fact, now I'm wondering whether to take two. Key ingredients Dried fruit Make several small holes in the top of the Christmas cake, using a skewer or knitting needle (or similar). 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 cakeYou 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. Dried fruit: Use any mixture that you like. Either a ready mix, or whatever you have or like. I put cherries in mine and I don't wash them for this recipe. Just cut in half. If you like nuts add 50g of flaked almonds and 350g fruit Add the glacé cherries and the dried fruit, plus any remaining liquid from the saucepan. (There should be very little liquid left, as most of it will have soaked into the fruit or evaporated.) Stir gently until the fruit is evenly distributed.

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

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. Caster sugar - also known as superfine sugar, you can also use granulated sugar if you don't have caster sugar. Or for an extra golden cake, you can swap the caster sugar for golden caster sugar Start by mixing the butter and sugar together until fluffy. Then mix in the eggs until well incorporated. This is best done with an electric mixer, or in a stand mixer, but you can do it by hand with a whisk or spoon too.

How do you make a vegan Fruit Cake?

Christmas Loaf Cakes are going to be your new favourite thing… They are perfect for smaller households and ideal to make and give as gifts. And they are super easy to make, easy to decorate, easy to store and easy to slice! 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! Eggs - I use large eggs for this recipe, make sure they are room temperature before you start baking with them

Lakeland 2lb Bread Loaf Tin | Lakeland

My special ingredient in this Everyday Fruit Cake is a spoonful of jam - any flavour. I started putting jam in when I was given a couple of jars that had been slightly overcooked. The jam was too stiff and treacly tasting to use as it was, so I added it to a fruit cake and liked it. 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. 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... Self raising flour - self raising flour already contains a raising agent and a little salt too. 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 flourBake for an hour until golden, then make a vanilla buttercream by mixing butter, icing sugar and vanilla extract together. However, boiling the fruit achieves all the same benefits but in a fraction of the time! All you need to do is place the dried fruit in a large saucepan, along with the sherry (or whatever tipple you prefer – see the recipe for alternatives), orange juice and some water. Then bring to the boil and simmer for 10 minutes – by which time the fruit will be juicily plump and infused with gorgeous flavours. 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.

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

Love this recipe. Thank you for your tip on the flour. I am in the US and never buy self-rising flour, but all-purpose.

The Ingredients

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. A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea. Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea