Cherry Bakewell Tea Loaf – Another Tea Loaf! As far as I am concerned you can never have enough recipes for tea loaves
Another one for the Tea Loaf Files!
Another Tea Loaf! As far as I am concerned you can never have enough recipes for tea loaves. Today’s recipe if for a Cherry Bakewell Tea Loaf.
It’s a fabulous cake style loaf, which is very moist, with flecks and chunks of glace cherries in it, as well as flaked almonds on the top.
I baked this in a large 2lb loaf tin, which yields 12 generous slices of cake. You can serve this Cherry Bakewell Tea Loaf buttered for a light supper dish.
Tea loaves work for me on many levels – that’s not to say that I don’t like a good old-fashioned cake, as in a round cake.
It’s just that a loaf shaped bake gives you nice thick slices, like a loaf of bread. And, furthermore, they seem to keep fresher longer.
You could make this in a round cake tin, as I have done in the past – with some lemon icing on the top.
The original Bakewell, was in fact a pudding; comprising a puff pastry case, with a layer of seedless strawberry jam and finished with a soft set custard of eggs, sugar and almonds.
The Bakewell Tart, on the other hand, was developed as a variant of the Pudding later in the 20th century, and was made famous by Mr Kipling.
Bakewell cakes are just another variation of the pudding and tarts, with almonds and cherries being the main ingredient heroes.
I made today’s recipe for Cherry Bakewell Tea Loaf on a grey and dismal November day. It was then enjoyed with a pot of tea, next to a roaring log fire – utter bliss.
The recipe is shared below, along with some more cherry and almond bakes. I do hope that you enjoy it if you make it, Karen
Culinary Notes
Very nice when served with butter.
To stop the cherries sinking to the bottom of the tea loaf, coat them in flour before adding them to the cake batter.
This makes a lovely “pudding cake”. Serve warm with custard, or cream.
If you prefer, you can add a lemon icing to the tea loaf when it is baked and cool.
Lemon Icing:
150g icing sugar
3 to 4 tablespoons fresh lemon juice to make a thick icing
50g toasted flaked almonds
Drizzle and spoon the lemon icing over the top of the tea loaf and scatter the toasted flaked almonds over the icing before it sets.
More Cherry and Almond Recipes
- The Great British Bake Off and my Mary Berry Cherry Cake Recipe
- 1950’s Condensed Milk Fruit Loaf
- Golden Bettys
Recipe for Cherry Bakewell Tea Loaf
Cherry Bakewell Tea Loaf
Another Tea Loaf! As far as I am concerned you can never have enough recipes for tea loaves. Today's recipe if for a Cherry Bakewell Tea Loaf.
It's a fabulous cake style loaf, which is very moist, with flecks and chunks of glace cherries in it, as well as flaked almonds on the top.
I baked this in a large 2lb loaf tin, which yields 12 generous slices of cake. You can serve this Cherry Bakewell Tea Loaf buttered for a light supper dish.
Tea loaves work for me on many levels - it's not to say that I don't like a good old-fashioned cake, as in a round cake.
It's just that a loaf shaped bake gives you nice thick slices, like a loaf of bread. And, furthermore, they seem to keep fresher longer.
You could make this in a round cake tin, as I have done in the past - with some lemon icing on the top
I made today's recipe for Cherry Bakewell Tea Loaf on a grey and dismal November day. It was then enjoyed with a pot of tea, next to a roaring log fire - utter bliss.
The recipe is shared below, along with some more cherry and almond bakes. I do hope that you enjoy it if you make it, Karen
Ingredients
- 200g butter, room temperature
- 200g golden caster sugar
- 50g ground almonds
- 150g self raising flour
- 1 teaspoon baking powder
- 1 teaspoon almond extract or essence
- 4 x large eggs
- 50g glace cherries, roughly chopped or quartered
- 25g flaked almonds
Instructions
- Pre-heat oven to 160C/150C Fan/325F/Gas mark 3. Grease and line a 2 x 1lb 450g) loaf tins.
- Place all of the cake ingredients into a large mixing bowl, except the glace cherries, and using a hand held electric beater, beat them all together until they are well mixed and a soft to medium batter. Add the glace cherries, and gently mix in to the cake batter.
- Spoon the mixture into the greased and lined loaf tin. Sprinkle the flaked almonds over the top, pushing some of them in to the cake batter slightly.
- Bake for about 45 minutes to 1hr until well risen and firm, checking after 40 to 45 minutes.
- Turn out of the tin once the loaf is cool. Serve in slices.
Notes
Very nice when served with butter.
To stop the cherries sinking to the bottom of the tea loaf, coat them in flour before adding them to the cake batter.
This makes a lovely "pudding cake". Serve warm with custard, or cream.
If you prefer, you can add a lemon icing to the tea loaf when it is baked and cool.
Lemon Icing:
150g icing sugar
3 to 4 tablespoons fresh lemon juice to make a thick icing
50g toasted flaked almonds
Drizzle and spoon the lemon icing over the top of the tea loaf and scatter the toasted flaked almonds over the icing before it sets.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 293Total Fat 19gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 8gCholesterol 98mgSodium 352mgCarbohydrates 28gFiber 1gSugar 18gProtein 5g
Janet says
Will definitely be giving this recipe a try, my husband loves bakewell tart and this could make an alternative and less time consuming bake. I always rinse glace cherries to get rid of the sticky syrupy coating, this also stops them from sinking but will try the flour coating too, good idea.
Karen Burns-Booth says
Thanks Janet yes I sometimes wash the cherries too, to get rid of all the sugary coating!
Dorothy Davenport says
Husband loved this cake. Excellent flavours
Karen Burns-Booth says
That’s lovely – thanks for letting me know Dorothy.