Use your (sweet) loaf - recipes

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Copy of ss Easy cherry loaf INDEPENDENT NEWSPAPERS Easy cherry loaf. Picture: Steve Lawrence

SPICED BUTTERNUT AND PECAN LOAF

750ml flour

250ml light brown sugar

20ml baking powder

5ml mixed spice

5ml salt

100g pecan nuts, chopped

4 eggs

125ml oil

250ml cooked and mashed butternut, drained

Sift flour, sugar, baking powder, mixed spice and salt into a mixing bowl.

Stir in the nuts.

Combine eggs, oil and butternut and beat together with a fork.

Add to dry ingredients and mix until combined.

Take care not to overmix.

Spoon mixture into a greased and lined 23cm x 13cm loaf pan.

Bake at 180ºC for 50-60 minutes or until a skewer inserted comes out clean.

Leave in pan for 5 minutes before turning on to a cooling rack to cool completely.

Serve buttered.

 

EASY CHERRY LOAF

125g butter, softened

180ml castor sugar

10-15ml finely grated lemon rind

2 extra large eggs

375ml flour

10ml baking powder

125ml milk

125g glacé cherries, chopped

15ml extra flour

GLACÉ ICING

250ml icing sugar

20ml lemon or orange juice

little extra water if needed

extra glacé cherries for decoration if desired

Combine butter, sugar and lemon rind in a mixing bowl and beat until light and creamy.

Add eggs gradually, beating after each addition. Sift flour and baking powder together and add alternately with the milk to the creamed mixture. Rinse cherries in a sieve and dry well on a paper towel. Toss cherries in 15ml extra flour, and fold into batter. Spoon batter into a greased and lined 22cm x 11cm loaf pan, and bake at 180ºC for 40-50 minutes or until a skewer inserted comes out clean.

Allow to cool, then drizzle with icing and decorate with extra cherries.

ICING: Sift icing sugar into a bowl and add enough water to make a thick but still runny icing.

 

GLAZED LEMON AND POPPY SEED LOAF

Pictures: Steve Lawrence

180g butter, softened

250ml castor sugar

grated rind of 1 large lemon

6 extra large eggs

375ml flour, sifted

10ml baking powder

200g desiccated coconut

30ml poppy seeds

SYRUP

300ml sugar

80ml freshly squeezed lemon juice

125ml water

Cream the butter, castor sugar and rind in a large bowl until light and creamy. Add the eggs, sifted flour, baking powder and coconut.

Beat together for one minute on medium speed with an electric beater until well mixed.

Add the poppy seeds. Spoon the mixture into a greased and lined 28 x 13cm loaf pan and bake at 170ºC for 45 to 50 minutes or until a skewer inserted comes out clean. Remove the loaf from the oven and pour over the warm syrup. Leave to stand for about 5 minutes before removing from the pan and placing on a cooling rack to cool. Drizzle with glacé icing.

SYRUP: Combine the sugar, lemon juice and water in a saucepan and dissolve slowly over a low heat.

Bring to the boil, reduce heat and simmer for 5 minutes.

 

TROPICAL LOAF

750ml flour

15ml baking powder

pinch of salt

250ml light brown sugar

250ml flaked coconut, toasted

375ml milk

125ml oil

1 egg, beaten

5ml vanilla

250g dates, chopped

250ml finely chopped fresh apple

Sift flour, baking powder and salt into a mixing bowl and stir in sugar and coconut.

Combine milk, oil, egg and vanilla in a jug and beat lightly with a fork. Add this to flour mixture and mix well. Stir in dates and apple.

Spoon mixture into greased and lined 28cm x 11cm loaf pan and bake at 180ºC for 50-60 minutes or until a skewer inserted comes out clean.

Allow to cool in pan for five minutes before turning on to a cooling rack to cool completely.

Saturday Star

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