Tuesday, May 21, 2024

Sultana & Lemon Tea Loaf Cake


Right now’s recipe for Sultana & Lemon Tea Loaf Cake is an adaptation of a Fruit Cake recipe that’s in a BeRo recipe ebook.

Sultana & Lemon Tea Loaf Cake

A Retro Recipe from a Classic BeRo Recipe Guide

Sultana & Lemon Tea Loaf Cake

Right now’s recipe for Sultana & Lemon Tea Loaf Cake is an adaptation of the Fruit Cake recipe that’s within the thirty ninth version of the BeRo Flour recipe ebook.

It’s a light-weight, fruity and lemony loaf cake, baked in a loaf tin, and is absolutley beautiful when served buttered in slices.

Sultana & Lemon Tea Loaf Cake

This recipe for Sultana & Lemon Tea Loaf Cake is a “rubbed in methodology”, as in you rub the fats into the flour, then add the remaining substances.

The unique recipe for fruit cake in my classic BeRo ebook additionally suggests you may add orange and combined spice, dates and chocolate chips to the essential recipe.

Sultana & Lemon Tea Loaf Cake

This actually is a superb tea loaf model cake that may be good for elevenses, afternoon tea, the college or workplace lunch field, in addition to for a Sunday Tea Tray supper.

You may make this in a spherical cake tin in the event you choose, an 18″ (7cm) cake tin is recommended within the unique recipe.

Sultana & Lemon Tea Loaf Cake

We similar to the tea loaf form, because it’s simpler to slice when served with butter, plus cheese goes effectively with it too, resembling Wensleydale or Cheshire cheese.

This cake retains for as much as 5 to six days in an aitight tin, so is the pefect candidate for any weekly baking days, and the cake tin!

Sultana & Lemon Tea Loaf Cake

If you end up with oranges and no lemons, by all means substitute the lemon zest for orange zest for a hotter citrus flavour.

I’ve by no means needed to freeze this, however I think about it freezes effectively – wrap the tea loaf in greaseproof paper, then tinfoil or cling movie and defrost in a single day.

I hope you take pleasure in this classic BeRo recipe as a lot as we do, it’s at all times a winner when associates or household drop in unexpectedly too.

Sultana & Lemon Tea Loaf Cake

Culinary Notes

  • The unique recipe for fruit cake in my classic BeRo ebook additionally suggests you may add orange and combined spice, dates and chocolate chips to the essential recipe.
  • Glace cherries will be added too, about 50g (2ozs).
  • If you end up with oranges and no lemons, by all means substitute the lemon zest for orange zest for a hotter citrus flavour.
  • You may make this in a spherical cake tin in the event you choose, an 18″ (7cm) cake tin is recommended within the unique recipe.
Sultana & Lemon Tea Loaf Cake

Extra Tea Loaf and Cake Recipes

Recipe for Sultana & Lemon Tea Loaf Cake

Sultana & Lemon Tea Loaf Cake

Sultana & Lemon Tea Loaf Cake

Yield:
10

Prep Time:
20 minutes

Cook dinner Time:
45 minutes

Complete Time:
1 hour 5 minutes

Right now’s recipe for Sultana & Lemon Tea Loaf Cake is an adaptation of the Fruit Cake recipe that’s within the thirty ninth version of the BeRo Flour recipe ebook.

It is a mild, fruity and lemony loaf cake, baked in a loaf tin, and is absolutley beautiful when served buttered in slices.

This recipe for Sultana & Lemon Tea Loaf Cake is a “rubbed in methodology”, as in you rub the fats into the flour, then add the remaining substances.

The unique recipe for fruit cake in my classic BeRo ebook additionally suggests you may add orange and combined spice, dates and chocolate chips to the essential recipe.

I hope you take pleasure in this classic BeRo recipe as a lot as we do, it is at all times a winner when associates or household drop in unexpectedly too.

Components

  • 225g (8ozs) SR flour
  • Pinch of salt
  • 100g (4ozs) butter or margarine
  • 100g (40zs) caster sugar
  • 175g (6ozs) sultanas
  • Grated zest of 1 lemon
  • 2 giant eggs
  • 2 x 15ml (2 tablespoons) milk

Directions

  1. Warmth oven to 180C, 350F, Gasoline Mark 4. Grease and line a 2lb loaf tin with baking paper or a paper cake liner.
  2. Combine the flour and salt collectively and rub within the butter or margarine.
  3. Stir within the sugar, sultanas and lemon zest. Beat the eggs along with the milk.
  4. Add the eggs and milk to the flour combination, combine effectively till you may have a gentle consistency.
  5. Spoon or pour into the ready loaf tin and bake for between 40 to 45 minutes till effectively rised and golden brown.
  6. Permit to chill within the tin earlier than inverting onto a wire cooling rack.
  7. Serve in slices.

Notes

The unique recipe for fruit cake in my classic BeRo ebook additionally suggests you may add orange and combined spice, dates and chocolate chips to the essential recipe.

Glace cherries will be added too, about 50g (2ozs).

If you end up with oranges and no lemons, by all means substitute the lemon zest for orange zest for a hotter citrus flavour.

You may make this in a spherical cake tin in the event you choose, an 18″ (7cm) cake tin is recommended within the unique recipe.

Vitamin Data

Yield 10

Serving Dimension 1

Quantity Per Serving

Energy 74Complete Fats 2gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 2gLdl cholesterol 37mgSodium 28mgCarbohydrates 11gFiber 1gSugar 1gProtein 3g

Sultana & Lemon Tea Loaf Cake

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