Name: Bakewell Loaf Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 200 g unsalted butter, softened; 200 g caster sugar; 3 large eggs; 150 g self-raising flour; 100 g ground almonds; 1 tsp baking powder; 1 tsp almond extract; 3 tbsp milk; 100 g raspberry jam; 50 g flaked almonds; 150 g icing sugar; 2–3 tbsp water or lemon juice; glacé cherries for decoration (optional)

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If ever there was a classic British cake to brighten up your afternoon tea, it’s the Bakewell Loaf Cake. This charming bake captures all the nostalgia of a traditional Bakewell tart, but in the form of a soft, tender loaf, swirled with tangy raspberry jam, topped with a flurry of almonds, and finished with a sweet icing drizzle. Each slice is packed with rich almond flavor balanced with bursts of fruity jam and that iconic snow-white glaze. Whether you’re serving it for a cozy family gathering or bringing a little something special to your next get-together, Bakewell Loaf Cake is guaranteed to win hearts (and taste buds) with every bite.

Bakewell Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe truly relies on a handful of simple, classic ingredients, each chosen for the unmistakable tastes, textures, and colors they provide. Take a quick peek at the list below—every single element plays an essential role in the success of your Bakewell Loaf Cake.

Unsalted butter: Gives the cake its soft crumb and classic richness; make sure it’s nice and soft for easy mixing.
Caster sugar: Dissolves quickly and contributes that delicate, fine sweetness.
Large eggs: Bring moisture and help the cake rise beautifully; use room-temperature eggs for best results.
Self-raising flour: Ensures the perfect lift and lightness in every slice.
Ground almonds: The heart and soul of any Bakewell treat, adding moisture and that signature nutty depth.
Baking powder: Works alongside the flour to keep every bite fluffy and tender.
Almond extract: One splash goes a long way for incredible, unforgettable almond flavor.
Milk: A dash helps loosen the batter, keeping the crumb soft and moist.
Raspberry jam: Traditional Bakewell flavor zipped through the center for lovely pockets of fruitiness.
Flaked almonds: Scattered over the top, these toast up for irresistible crunch and artisan charm.
Icing sugar: Mixed with lemon juice or water for that classic, glossy drizzle.
Water or lemon juice: Lifts the sweetness of the icing and adds a touch of brightness. Lemon juice gives extra zing!
Glacé cherries (optional): A retro touch and pop of color to finish, if you love a bit of whimsy.

How to Make Bakewell Loaf Cake

Step 1: Prepare Your Tin and Oven

Start by preheating your oven to 180°C (160°C fan) and lining a 2 lb loaf tin with baking paper. This step means your Bakewell Loaf Cake will lift out easily and bake evenly, making the final reveal as pretty as can be.

Step 2: Cream Butter and Sugar

In a spacious bowl, beat your softened unsalted butter together with the caster sugar until the mixture is pale, fluffy, and inviting. This is the key to a light loaf—don’t rush this part; a few extra minutes here pays off in the softest texture later.

Step 3: Add Eggs and Almond Extract

Beat the eggs in one at a time, making sure to fully incorporate each before adding the next. Stir in the almond extract. This not only adds structure but infuses the batter with that unmistakable Bakewell aroma you know and love.

Step 4: Fold in Dry Ingredients

Sift in the self-raising flour and baking powder, then gently fold them in along with the ground almonds. Take care not to over-mix; you’re looking for a soft, even batter with no streaks of flour left, just a speckling of almond.

Step 5: Loosen the Batter

Add the milk to the bowl and give everything a final, gentle mix. The milk makes your batter velvety and easy to spread—which is especially helpful for layering with jam later!

Step 6: Layer and Swirl

Spoon half the cake batter into your prepared tin and spread it into a nice even layer. Now, dot the raspberry jam over the surface, then cover with the remaining batter, smoothing the top. This creates gorgeous hidden pockets of fruit in every slice.

Step 7: Top with Flaked Almonds and Bake

Scatter the flaked almonds all across the surface. Pop your tin in the oven and bake for 50 to 55 minutes, or until a skewer poked into the center comes out clean. The flaked almonds will toast beautifully as it bakes, turning golden and fragrant.

Step 8: Cool and Ice

Let the cake cool completely in the tin (this prevents any crumbling disasters). For the icing, mix the icing sugar with water or lemon juice until smooth, then drizzle generously over the cooled loaf. If you love a retro touch, crown with a few glacé cherries.

How to Serve Bakewell Loaf Cake

Garnishes

For a classic presentation, a zigzag of white icing and a handful of flaked almonds is all you need. If you want to embrace that vintage Bakewell look, stud the top with bright red glacé cherries. A few fresh raspberries or a scattering of freeze-dried fruit dust can also elevate your Bakewell Loaf Cake to celebration status.

Side Dishes

Bakewell Loaf Cake absolutely shines next to a pot of freshly brewed tea or strong black coffee. For something extra special, serve each slice with a scoop of vanilla ice cream or a dollop of thick double cream. It even pairs beautifully with a bowl of mixed fresh berries for a summery twist.

Creative Ways to Present

Try slicing your Bakewell Loaf Cake into dainty fingers for an afternoon tea platter or mini rectangles for lunchbox treats. For a dessert-worthy plate, drizzle some warm custard over a thick slice. You could even cut it into cubes and stack on a skewer with chunks of fruit for a fun, party-friendly presentation!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, keep your Bakewell Loaf Cake in an airtight container at room temperature. It’ll stay moist and fresh for up to three days, thanks to the almond meal and jam layered inside.

Freezing

Bakewell Loaf Cake freezes beautifully. Simply wrap slices (or the whole loaf) tightly in clingfilm, then foil, and freeze for up to two months. Thaw overnight at room temperature and enjoy whenever you fancy a sweet treat.

Reheating

If you like a warm slice, just pop a piece in the microwave for a few seconds until slightly warm. Avoid heating too long, as the icing will melt, but a gentle zap brings out the buttery almond flavors.

FAQs

Can I use a different type Dessert

Absolutely! While raspberry jam is traditional and gives that classic fruity punch, cherry or strawberry jam work wonderfully. Use whatever you have on hand to match your favorite flavors.

Is it possible to make this recipe gluten-free?

You can try swapping the self-raising flour for a gluten-free blend with added xanthan gum and a teaspoon of gluten-free baking powder. Check your baking powder and other ingredients for hidden gluten as well!

How do I know when my Bakewell Loaf Cake is fully baked?

Your cake is done when a skewer or toothpick inserted into the center comes out clean, with just a few moist crumbs attached. The almonds on top should be lightly golden and the loaf should feel firm to the touch.

Can I skip the icing if I want it less sweet?

Of course! The icing is traditional, but you can easily leave it off for a lighter finish, or simply dust with a little icing sugar instead. The flaked almonds will still give you that classic look and crunch.

What size loaf tin should I use for Bakewell Loaf Cake?

This recipe is designed for a standard 2 lb (900 g) loaf tin. If you use a different size, just keep an eye on the bake time and test for doneness towards the end of baking.

Final Thoughts

If you’re new to British baking or just want to enjoy something truly special at tea time, Bakewell Loaf Cake couldn’t be more rewarding to make or share. Give it a try and don’t be surprised when everyone asks for the recipe. Your kitchen is about to smell incredible, and your afternoon breaks are about to get a whole lot sweeter!

Bakewell Loaf Cake Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of a Bakewell Loaf Cake, a British classic that combines moist almond cake with a sweet raspberry jam filling, topped with a glossy icing and flaked almonds.

Ingredients

Scale

Cake:

200 g unsalted butter, softened
200 g caster sugar
3 large eggs
150 g self-raising flour
100 g ground almonds
1 tsp baking powder
1 tsp almond extract
3 tbsp milk

Filling and Decoration:

100 g raspberry jam
50 g flaked almonds
150 g icing sugar
2–3 tbsp water or lemon juice
glacé cherries for decoration (optional)

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Instructions

Preheat the oven: Preheat the oven to 180°C (160°C fan) and line a 2 lb loaf tin with baking paper.
Mix butter and sugar: In a large bowl, beat the butter and caster sugar until pale and fluffy.
Add eggs and extract: Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
Combine dry ingredients: Sift in the self-raising flour and baking powder, then gently fold in along with the ground almonds.
Adjust consistency: Mix in the milk to loosen the batter.
Layer batter and jam: Spoon half of the mixture into the prepared tin, spread evenly, and then dot with the raspberry jam. Cover with the remaining cake batter and smooth the top.
Add toppings: Sprinkle the flaked almonds over the surface.
Bake: Bake for 50–55 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin.
Prepare icing: Mix the icing sugar with water or lemon juice until smooth and drizzle over the cooled cake.
Decorate and serve: Decorate with glacé cherries if desired. Slice and serve.