Bakewell Loaf Cake Recipe

If you’re looking for a delightful treat that perfectly balances nutty richness with a burst of fruity sweetness, the Bakewell Loaf Cake Recipe is an absolute must-try. This loaf cake captures the classic flavors of a beloved Bakewell tart but in an easy-to-make, sliceable loaf form that’s ideal for any occasion. Imagine tender crumb infused with almond essence, topped with a glossy raspberry jam layer and a crunchy sprinkling of flaked almonds—each bite bringing comfort and a touch of elegance to your table.

Ingredients You’ll Need

The beauty of the Bakewell Loaf Cake Recipe is how straightforward the ingredients are, yet each one plays a vital role in creating its signature moist texture and wonderful almond-raspberry flavor. From creamy butter to ground almonds and just a splash of almond extract, every element works harmoniously to build this charming cake.

• Unsalted butter (1 cup / 2 sticks): Softened to room temperature for a light, fluffy base that keeps the crumb tender.
• Granulated sugar (1 cup): Sweetens the cake while helping to create a delicate texture.
• Large eggs (4): Bind the ingredients and provide structure to the loaf.
• All-purpose flour (1 1/2 cups): The cake’s foundation, contributing to a perfect rise when combined with baking powder.
• Baking powder (1 teaspoon): Gives the cake its beautiful lift and airy crumb.
• Salt (1/4 teaspoon): Enhances the flavors and balances sweetness.
• Ground almonds (1/2 cup): Introduces that nutty Bakewell hallmark and moist, tender texture.
• Almond extract (1 teaspoon): Intensifies the almond flavor for that authentic note.
• Vanilla extract (1/4 teaspoon): Adds subtle warmth and depth.
• Whole milk (1/4 cup): Keeps the batter smooth and moist.
• Raspberry jam (1/4 cup): Provides the classic fruity glaze topping that complements the almond perfectly.
• Flaked almonds (1/4 cup): Toasted on top for a crunchy, nutty finish.

How to Make Bakewell Loaf Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Make sure to grease your loaf pan well and line it with parchment paper for an easy release after baking. This step ensures your Bakewell Loaf Cake will come out perfectly intact without sticking or breaking.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this usually takes about 3 to 4 minutes with an electric mixer. Creaming introduces air into the batter, resulting in a tender cake texture that melts in your mouth.

Step 3: Incorporate the Eggs

Add your eggs one at a time, beating well after each addition. This careful process prevents batter curdling and helps to make sure the eggs are fully blended, creating a smooth and consistent cake base.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, salt, and ground almonds. This ensures that the leavening and nuts are evenly distributed throughout the batter for consistent rising and flavor in every bite.

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry mixture to the butter and egg mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter which can make the cake dense.

Step 6: Add Almond and Vanilla Extracts

Gently stir in the almond and vanilla extracts, infusing the batter with that aromatic flavor signature to the Bakewell experience. These tiny additions make a big difference in the cake’s character.

Step 7: Bake the Cake

Pour your batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake for 40 to 45 minutes until the cake turns golden brown and a toothpick inserted in the center comes out clean. The perfect bake brings out the subtle almond notes while maintaining moistness.

Step 8: Prepare Topping and Cool Cake

While your cake is baking, warm the raspberry jam on low heat until it becomes runny and easy to spread. Once your cake is finished baking, allow it to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely for a flawless topping application.

Step 9: Finish with Jam and Almonds

Spread the warm raspberry jam over the cooled cake top, then generously sprinkle the flaked almonds on top. This final garnish brings that irresistible crunch and classic Bakewell charm to your loaf dessert.

How to Serve Bakewell Loaf Cake Recipe

Garnishes

A simple dusting of powdered sugar or an extra drizzle of warmed raspberry jam can enhance the presentation beautifully. Fresh raspberries or a sprig of mint on the side add a fresh touch and a pop of color that invites guests to dig in.

Side Dishes

This loaf cake pairs wonderfully with a cup of afternoon tea or a scoop of vanilla ice cream for a dessert twist. If you want to keep things light, a dollop of whipped cream and fresh berries make a lovely accompaniment, highlighting the almond-raspberry flavors.

Creative Ways to Present

For an elegant touch, slice the loaf and place each piece on a bed of lightly crushed freeze-dried raspberries or alongside almond biscotti. You can even serve mini slices on dessert plates with a drizzle of chocolate sauce for a celebratory twist on the classic Bakewell Loaf Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Store your Bakewell Loaf Cake in an airtight container at room temperature for up to 3 days to keep it moist and fresh. If your kitchen is warm, it’s best to refrigerate it, but be sure to return it to room temperature before serving for the best texture.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the fridge before bringing to room temperature for serving, retaining its delightful flavor and texture.

Reheating

If you prefer your Bakewell Loaf Cake warm, a quick 20-second zap in the microwave or 5-minute gentle heat in an oven (about 300°F / 150°C) will revive its buttery softness and melt that luscious raspberry jam to perfection.

FAQs

Can I use almond meal instead of ground almonds?

Yes, almond meal can be used interchangeably with ground almonds in this recipe, but make sure it’s finely ground for the best texture. Coarser almond meal might alter the crumb slightly.

Is it possible to make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the structure and rise of the Bakewell Loaf Cake Recipe.

Can I replace raspberry jam with another flavor?

While raspberry jam is traditional, you can swap it out for other fruit preserves like strawberry or apricot. Just keep a similar consistency so the topping spreads nicely.

How do I prevent the flaked almonds from burning during baking?

Since the flaked almonds are added after baking, spreading them on top of warm jam, they won’t burn. If you want toasted almonds, simply toast them separately in a dry pan until golden before sprinkling.

Is almond extract necessary in this Bakewell Loaf Cake Recipe?

While you could omit it, almond extract really amplifies the signature almond flavor that defines this recipe, offering that charming Bakewell spirit you’ll love.

Final Thoughts

There’s something so comforting and joyful about baking a loaf cake that’s as beautiful as it is delicious, and this Bakewell Loaf Cake Recipe hits all the right notes. Whether you’re treating yourself or impressing friends, it’s a surefire way to fill your kitchen with warmth and happiness. Give it a try soon—you might just find your new go-to cake!

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