My family love carrot cake so when I read about this cake, I had to try it and it has quickly become another family favourite. It contains grated beetroot, sunflower and pumpkin seeds and uses oil rather than butter. This makes a deliciously different cake which you can almost fool youself is good for you!
This tea loaf is a very different texture to other cakes – it contains no fat and the fruit is heated in tea before having the other ingredients added. The fruits used can vary accoring to whatever you have available, as can the tea. I made this loaf with Darjeeling but could have used Earl Grey, Lapsang Souchong or Russian Caravan. It can be eaten as it is, but also tastes delicious with butter spread on it.
I first used this recipe when I was about 8 or 9 years old and it was in a book that I was given for my birthday called ‘How to do baking’. It has been a favourite ever since – the fat is rubbed in to the flour making the cake a more crumbly texture. Over the years I have altered the ingredients slightly – this one is made with light soft brown sugar, sultanas, dried apricots and dried pears as that was what I happened to have in the larder. It keeps well, although with hungry mouths to feed after school it is usually eaten quickly!
This loaf cake needs a little extra time to prepare as the fruit is soaked overnight in tea and orange juice. This makes the finished cake deliciously moist. It contains dried pears, figs and sultanas giving it an interesting texture as well as being full of flavour. It is another family favourite especially as an after school treat.
This is a family favourite – a light lemon flavoured sponge with a lemon crust. It has been requested as a birthday cake several times – quite an accolade for a loaf cake.