Recipe: Cherry Bakewell loaf cake

I love a loaf cake because they are so easy to mix together and bung in the oven. Perfect for a Sunday afternoon when you don't have the energy to make a big cake but still have a craving for something sweet.


  • 250 g self raising flour
  • 2 tsp baking powder
  • 100 g golden caster sugar
  • 85 g ground almonds
  • 150 g glacé cherries
  • 2 eggs
  • 50 ml rapeseed oil
  • 175 ml skimmed milk


  1. Preheat oven to 180 degrees c
  2. Mix together all the ingredients until the batter is smooth and lump free
  3. Grease and line a bread tin. I usually place the tin on a rectangle of greaseproof paper and cut out the corners to make sure it lines the tin perfectly and is easy to remove
  4. Bake in the centre of the oven for around 40 minutes (put a skewer in the centre of the cake to make sure it is cooked through)
  5. Cool in the cake tin. Meanwhile make icing with icing sugar and a splash of water
  6. Remove from the tin, pour over the icing and decorate with a few glacé cherries

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