Spiced Loaf Cake Recipe ( Sweet Blend)

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photo of spiced loaf cake

This delicious cake was created by food blogger/ recipe creator, whatjessicabakednext. It uses our Sweet Spice Blend, creating a tasty and simple cake recipe.  Head over to her blog for her range of recipes.

Serves 10-12)

Ingredients:

180g butter (salted or unsalted), softened

160g dark brown sugar

160g light brown sugar

Zest from one large orange

3 large free-range eggs

120g sour cream

1 tablespoon vanilla extract

1 teaspoon mixed spice – I used Freshly Spiced’s Sweet Spice Blend

220g plain flour

3/4 teaspoon salt (only add a pinch if using salted butter)

1/2 teaspoon bicarbonate of soda

1 teaspoon apple cider vinegar (or malt vinegar)

Method:

  1. Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Grease a 900g/2lb loaf tin and line with parchment paper, set aside.
  2. Place the butter, sugar and orange zest in a large mixing bowl. Cream until lightened and smooth, you don’t want to aerate the cake too much.
  3. In a separate bowl, whisk the eggs. Add the sour cream and vanilla and whisk again until combined.
  4. Sift the mixed spice, flour and salt together into a separate bowl and set aside.
  5. Add the dry ingredients a third at a time along with a third of the egg and sour cream mixture and mix until completely incorporated.
  6. Stir the bicarbonate of soda with the vinegar in a small bowl – it will fizz up a little. Add this mixture to the cake batter and mix until combined. Transfer the cake batter into the loaf tin and bake for 50-55 minutes or until a cake tester inserted into the centre of the cake comes out clean.
  7. Allow the cake to cool in the tin for 15 minutes, then transfer it to a wire rack and leave it to cool completely before slicing.
  8. The cake will keep stored at room temperature in an airtight container for up to 5 days.

Recipe Notes:

  • I used just light brown sugar in my cake, I have written the recipe down as it is in the cookbook using both dark and light brown sugar.
  • This recipe states that the cake should take roughly 50-55 minutes to bake, however mine took about 15 minutes longer – all ovens are different, but this might be not be the case for you.
  • I recommend to leave this cake overnight before slicing as the flavour will intensify.
  • The cake itself is delicious served plain, spread with a generous helping of butter, with Greek yoghurt or with a scoop of ice cream and fresh berries.

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