BAKING TIPS: Loaf Cakes.

It’s well known amongst those around me that I’d much rather bake a cake than do housework. Hence my joy when my granddaughter suggested the Gran E Blog. 

Talking about food and baking, researching old recipes, test baking, testing ideas through my “guinea pigs” – neighbours, family and friends. What a great excuse to stay in the warm during horrible weather! 

Tea Loaves

A good alternative to scones if you’re having folks in for a cuppa. Non-yeast of course! I leave “proper “bread making to my son who does this all the time – maybe it’s a stronger pair of hands to bash out the dough?! 

Tea breads are mostly fruity using any dried fruit or banana (with dates and/or nuts), baked in a 2lb loaf tin lined with two broad strips of greaseproof paper, long ends left hanging to make lifting out simple. They can be made fatless if using a high quantity of fruit (for moistness) – ideas to follow. These breads are meant to be served sliced and buttered. 

There are many variations of these loaves. The methods of combining Fats And sugar are: 

• Melting 
• Rubbing in 
• Creaming 

SULTANA LOAF

Very simple and a good for the children! Pre-heat the oven to 180f (gas mark 4) and then you’ll need: 

• 8oz of wholewheat self-raising flour 
• 6oz of Demerara sugar 
• 8oz Golden Sultanas 
• 6 fluid oz of hot tea 
• 1 Large egg 
• A good pinch of salt 

1. Firstly place the fruit and tea in a bowl and allow to soak, a minimum of one hour but longer if possible.
2. Then simply combine this with the flour, salt and sugar, beat in the egg and stir in. 
3. Spread mixture into the bread tin and place in the oven. 
4. Check after 40 minutes. Cover with greaseproof paper if browniong too much, then lower heat if necessary and continue baking for another 20 mins ish, until a skewer test is clean and there’s no sticky bits from the middle of the tin. 
5. Remove from oven but leave in the tin and cool on a wire rack. 

Banana Loaf with Dates or Walnuts 

Pre-heat oven to Gas Mark 4 (180F). You’ll need: 

• Three large or four medium ripe bananas mashed with a fork 
• 3oz butter 
• 4oz caster sugar (golden is best) 
• 1 large egg, beaten 
• 8 oz self raising flour 
• 2 oz of either chopped dates or walnuts 

1. Prep your loaf tin as before. 
2. Cream the butter and sugar together. 
3. A little grated orange or lemon peel can be added if available – not essential but a good additional flavour 
4. With a large metal spoon fold in – this means this means gently lifting the mix over and over so as not to knock out the air you have beaten into the mix. 
5. Next – also gently – fold in the fruit mix, spoon into the tin and level off the top. 
6. As before cook for 40 mins, check, cover if necessary and cook for 15-20 mins more until firm. 
7. Remove from the oven but leave in the tin to cool, then take out. 

My “Condensed Milk” Loaf 

This utilises one of my favourite ingredients plus mixed dreied fruit, chopped apple and apricots. 

NOTE – Dried apricots; I like to soak them in boiling water – enough to just cover – in a bowl overnight, they should absorb the liquid. Chop ‘em up, place into clean glass jars, topping up with any booze left in bottles. I’m sure there’s always odds and ends of wine, sherry, gin, brandy or liqueurs you can use. Keep jars in the fridge until needed! 

Prep tin as previous,pre-heat oven to 160-170F, Gas Mark 3. This one takes longer to cook! You’ll need: 

• 12oz approx of dried fruit, chopped apple and apricot mix 
• Chopped nuts can be added but are not essential 
• 3oz butter 
• Half a tin or one tube of condensed milk (I thonk Nestles is best!) 
• 2oz soft dark brown sugar 
•  2 large eggs, beaten 
• 8oz self-raising flour 
• One flat teaspoon of baking powder 

1. Beat together butter, sugar and condensed milk, gradually adding in the eggs while still beating. 
2. Next mix in the fruits, finally adding in the flour, salt and baking powder 
3. Transfer this all to the tin, smoothing off the top but slightly hollowed in the centre 
4. Bake for one hour and fifteen minutes, checking and covering if necessary after 55-60 mins.  
5. Remove from the oven and cool as before in the tin. 

Of course you can experiment with lots of different flavours. What have you tried?