If you love the classic charm of British teatime treats, you’re going to adore this Bakewell Loaf Cake Recipe. It’s a delightful twist on the traditional Bakewell tart, capturing all the luscious almond and raspberry flavors in a moist, tender loaf form that’s easy to slice and share. The blend of rich almond extract, ground almonds, and a swirl of raspberry jam creates a perfect harmony of nutty sweetness and fruity brightness. Whether you’re baking for a cozy afternoon snack or an elegant dessert, this Bakewell Loaf Cake is sure to become a beloved favorite in your recipe collection.
Ingredients You’ll Need
This Bakewell Loaf Cake Recipe calls for a handful of simple, essential ingredients that each bring their own magic. From the buttery richness to the delicate crunch of flaked almonds, every component plays a key role in crafting the perfect texture and flavor balance.
- Unsalted butter (1 cup, softened): Provides a creamy, rich base that keeps the cake tender and moist.
- Granulated sugar (1 cup): Sweetens the cake perfectly while helping to create a light, fluffy crumb.
- Large eggs (3): Bind all the ingredients together and add structure to the loaf.
- Almond extract (1 teaspoon): Gives that characteristic nutty aroma and flavor integral to a Bakewell.
- All-purpose flour (1 1/4 cups): The backbone of the cake, forming the structure along with baking powder.
- Baking powder (1 teaspoon): Ensures the cake rises beautifully and has a soft texture.
- Ground almonds (1/2 cup): Adds a wonderful nutty depth and moistness to the batter.
- Salt (1/4 teaspoon): Enhances the flavors and balances the sweetness.
- Milk (3 tablespoons): Keeps the batter smooth and luscious without making it heavy.
- Raspberry jam (4 tablespoons): Offers bursts of fruity sweetness and a lovely swirl of color inside the loaf.
- Flaked almonds (1/4 cup): Sprinkled on top for a delightful crunch and eye-catching finish.
- Powdered sugar (optional): For a delicate dusting that makes the loaf look picture-perfect.
How to Make Bakewell Loaf Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by setting your oven to 350°F (175°C). Greasing and lining a 9×5-inch loaf pan with parchment paper is essential to prevent sticking and help achieve those clean, beautiful slices we’re aiming for.
Step 2: Cream Butter and Sugar
In a large bowl, use a mixer or wooden spoon to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender texture and a lovely rise.
Step 3: Add Eggs and Almond Extract
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract, which infuses the batter with that signature Bakewell flavor.
Step 4: Combine Dry Ingredients
Whisk together the flour, baking powder, ground almonds, and salt in a separate bowl. This helps evenly distribute the raising agents and nuts before folding into the wet ingredients.
Step 5: Mix Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in batches, alternating with the milk, and mix gently until just combined. Overmixing can make the cake tough, so be gentle but thorough.
Step 6: Layer Batter and Jam
Spoon half the batter into your prepared loaf pan and smooth the surface. Dot raspberry jam over this layer and swirl it in gently with a knife to create lovely ribbons of fruity goodness. Top with the remaining batter and smooth again.
Step 7: Add Flaked Almonds and Bake
Sprinkle the flaked almonds evenly across the top of the batter for added texture and a beautiful finish. Bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired for an elegant final touch.
How to Serve Bakewell Loaf Cake Recipe
Garnishes
A light dusting of powdered sugar adds a delicate sweetness and a charming look, but fresh raspberries or a few almond flakes scattered on top can also make an inviting presentation.
Side Dishes
This Bakewell Loaf Cake pairs beautifully with a dollop of clotted cream or a scoop of vanilla ice cream. For a lighter touch, serve it alongside a cup of freshly brewed tea or coffee to complete the perfect afternoon treat.
Creative Ways to Present
Try slicing the loaf thinly and arranging the pieces on a wooden board with a selection of cheeses and nuts for a sophisticated snack platter, or wrap individual slices in parchment and tie with twine for a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Store leftover slices in an airtight container at room temperature for up to three days to keep them moist and fresh. If you prefer, wrap the loaf tightly in plastic wrap to retain its softness.
Freezing
Wrap the cooled loaf tightly in plastic wrap and then foil before freezing. It freezes well for up to two months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
Warm slices gently in a low oven or toaster oven for a few minutes to revive the soft texture and enhance those lovely almond aromas before enjoying.
FAQs
Can I use cherry jam instead of raspberry in this Bakewell Loaf Cake Recipe?
Absolutely! Cherry jam works beautifully as a tasty alternative, offering a slightly different fruitiness that complements the almond flavors wonderfully.
Is it possible to make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free. This way, you won’t miss out on any of the deliciousness.
How long does the Bakewell Loaf Cake stay fresh?
When stored properly in an airtight container at room temperature, the cake stays fresh for about three days. For longer storage, freezing is your best bet.
Can I substitute ground almonds with almond flour?
Ground almonds and almond flour are essentially the same thing in most recipes, so you can use either without any change in taste or texture.
What’s the best way to get that perfect jam swirl in the cake?
After spreading the jam over half the batter, use a knife or skewer to gently swirl it into the batter without mixing too vigorously to preserve those beautiful ribbons of color and flavor.
Final Thoughts
This Bakewell Loaf Cake Recipe is a true treasure that brings together simple ingredients and timeless flavors into a lovely, shareable treat. It’s perfect for those moments when you want to impress with little effort and a whole lot of heart. Give it a go and watch how quickly it becomes a centerpiece of your dessert table and a comfort food for your soul.
Print
Bakewell Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Bakewell Loaf Cake is a delightful British dessert combining the rich flavors of almond and raspberry jam in a moist, tender loaf. Perfect for afternoon tea, this easy-to-make cake offers a wonderful balance of nutty and fruity notes, topped with crunchy flaked almonds and a dusting of powdered sugar.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 3 tablespoons milk
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup ground almonds (almond flour)
- 1/4 teaspoon salt
Additional Ingredients
- 4 tablespoons raspberry jam
- 1/4 cup flaked almonds
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, which helps incorporate air for a lighter texture.
- Add Eggs and Extract: Beat in the eggs one at a time to ensure even mixing. Then add the almond extract to infuse the batter with a delicate almond flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground almonds, and salt to evenly distribute the leavening agents and almond flour.
- Mix Batter: Add the dry ingredients to the wet mixture in batches, alternating with the milk, and gently mix until just combined to avoid overworking the batter.
- Layer Batter and Jam: Spoon half of the batter into the prepared loaf pan and smooth the surface. Dot the raspberry jam over this layer and gently swirl it with a knife to create a marbled effect.
- Add Remaining Batter and Toppings: Spoon the remaining batter on top, smoothing the surface evenly. Sprinkle the flaked almonds over the top for added texture and nutty flavor.
- Bake: Bake the cake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired for an elegant finish.
Notes
- You can use cherry jam instead of raspberry for a delightful twist on the traditional flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free.
- Store the baked loaf cake in an airtight container at room temperature for up to 3 days to maintain freshness.
