Pound cake – Feasting Is Fun

Mixed Fruit Loaf Cake

Hello to all my lovely readers. How are you during these worrying and confined times? A coping mechanism that I use during chaotic, out of control times, is to do something soothing and familiar. And for me that’s baking. Whether it’s methodically following a recipe or developing a new one, being creative in the kitchen calms me. And there is the added bonus of a delicious bake at the end of the process! My Mixed Fruit Loaf Cake is the result of a personal craving for exactly this cake, light, buttery and packed full of plump vine fruits and cherries.

If I’m being completely honest I’m not a big fan of heavily spiced, rich fruit cake. For example Christmas cake. While I make it every year for my hubby and son who adore it, I will only have a tiny piece, primarily out of tradition and also to check the flavour. Yet a lighter, un-spiced fruit cake such as my Dundee Cake, is a completely different story. Pass me a slice, a cup of tea and I’m one happy girlie. And that light, fruit packed, buttery cake is exactly the inspiration behind my Mixed Fruit Loaf Cake.

A Spoonful Of Sugar

So, what makes this fruit cake extra special is the crunchy sugar topping. Added as a last minute idea, one teaspoon of Demerara sugar sprinkled onto the cake before it is baked takes this cake to another level. The crunchy texture adds an unexpected contrast to the soft, yielding cake without adding excess sweetness. You may of course leave it off, but I’d encourage you to try it once!

Uncut mixed fruit loaf cake. — Mixed Fruit Loaf Cake

Finally, a quick note about making this cake. After baking and cooling wrap the cake, still in its tin, in cling film. The cake firms up and pulls together overnight and, in my opinion, improves in flavour. Although this process isn’t necessary, if you have the time I highly recommend it.

Recipe: Mixed Fruit Loaf Cake serves 8-10

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar – can be substituted with granulated sugar

1/4 tsp Salt – I use Maldon

1 tsp Vanilla Extract – I use Nielsen Massey

4 Large Free Range Eggs

275g/9.5oz Self Raising Flour – alternatively use the same weight of plain flour and add 1 teaspoon of baking powder

Zest of 1 Lemon

100g/4oz Glacé Cherries – halved

200g/7oz Mixed Vine Fruits – sultanas, raisins and currants – I use Waitrose Luxury Vine Fruits. Alternatively use 300g mix of whatever dried fruits you prefer.

1 tsp Demerara Sugar

Making The Fruit Cake Batter:

Preheat the oven to 170C/150C fan, gas mark 3, 325F.

First of all, butter and line the base with baking parchment of a 2lb loaf tin – 24.5cm x 14.5cm x 7cm (10in x 6in x 3in).
Into a large bowl add the sugar, butter, salt and vanilla extract.
Whisk or beat the ingredients together until pale and creamy.
Add the eggs to the bowl and mix together until combined.
Sieve the flour into the bowl.
Add the dried fruit to the bowl and then add the lemon zest.
Use your hands to lightly toss the fruit in flour, this helps ensure even distribution of fruit through the cake.
Using a large spoon fold the fruit into the batter, taking care not to over mix.

Spoon the cake batter into the loaf tin and smooth the top.
Sprinkle one teaspoon of Demerara sugar over the top of the uncooked cake.

Baking The Cake:

Place the cake into the centre of a preheated oven and bake for 1 hour 25 minutes.
Since all ovens vary baking times may be 10-15 minutes either side of this time.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack.
Leave the cake to cool completely in the tin.

When the cake is completely cooled run a palette knife around it’s outside edge and turn out of the tin.
Remove the baking parchment from the base, place the cake on a plate or board and it is ready to serve.

Don’t you want to reach through the screen a grab a slice right now?

Slice the cake and serve with a cup of tea. A quintessential way to enjoy afternoon tea, preferably with friends and family.

Keep this cake in an airtight container and eat within 4 days.

If you have enjoyed this recipe for Mixed Fruit Loaf Cake you may also like these:

Amaretto Light Fruit Cake

Iced Cherry Coconut Loaf Cake

Iced Cherry Coconut Fruit Cake — Iced Cherry Coconut Loaf Cake

Raspberry White Chocolate Loaf Cake

Because of their easy to slice and easy package shape I enjoy making loaf cakes to take to other peoples houses. Since that is not possible at present they’re also great cakes to take on picnics. Especially cakes that don’t have a sticky, wasp attracting icing, such as this Mixed Fruit Loaf Cake. Likewise, each slice can be cut into fingers, ideal for little hands to hold and munch on. Also, they are a delicious addition to packed lunches, for when normality returns!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Raspberry White Chocolate Loaf Cake

Hello lovely readers, welcome to my blog, where each recipe I create is a feast and we have fun while cooking and baking. And today’s recipe is most definitely a feast, both for the eyes and tastebuds. Welcome to my Raspberry White Chocolate Loaf Cake. A vanilla flavoured cake, studded with ruby red raspberries and topped with a white chocolate drizzle. Finally, fresh and freeze dried raspberries are sprinkled on top, creating a delicious, dessert cake.

Fresh berry and vanilla sponge. — Raspberry White Chocolate Loaf Cake

Since I first thought up the idea for this cake I have wanted to bake it and share it with you. White chocolate and raspberries are a classic, flavour combination. While the vanilla flavoured chocolate melts into and flavours the cake, bursts of semi-tart, jammy raspberries create a flavour explosion in your mouth. And I get super excited every time those words “flavour explosion” are written in a sentence. Because, it means something must taste sensational. And this cake does!

Overhead image of a fresh berry sponge, decorated with raspberries. — Raspberry White Chocolate Loaf Cake

Lockdown Ingredients

Since we are currently in lockdown, here in the U.K. due to the Coronavirus, creating new recipes requires a whole new approach. As well as coming up with new recipe ideas, other things have to also be considered now. Currently, the most important aspect is ingredient availability. And even then, that can vary from region to region. So, with this recipe I have kept to ingredients that are generally either store cupboard staples, or are fairly easy to get hold of.

I always have a stash of berries in the freezer and a quick scout round supermarket websites showed good availability. Using frozen raspberries in this recipe may result in a longer bake time, however, they are much easier to mix into the cake batter without breaking up. And, although white chocolate is added to the batter, it melts into the cake while baking, enhancing the vanilla flavour. So don’t expect to find chunks of it in the finished cake!

Recipe: Raspberry White Chocolate Loaf Cake serves 8-10

For the cake:

225g/8oz Unsalted Butter – at room temperature.

225g/8oz Caster Sugar – regular sugar can be used see *note regarding mixing

1/4 tsp Salt – I use Maldon

2 tsp Vanilla Bean Paste – alternatively use vanilla bean extract

4 Large Free Range Eggs

275g/9.5oz Plain Flour – if using self raising flour leave out the additional baking powder

1 tsp Baking Powder

150g/5oz Frozen Raspberries – fresh raspberries can be used see ** note during baking times

100g/4oz White Chocolate cut into small chunks

For decorating the cake:

100g/4oz White Chocolate – cut into small chunks

2 tbsp Freeze Dried Raspberries – also known as GRIT available from Craic

also available from Waitrose – alternatively use some red or pink edible cake sprinkles

100g/4oz Fresh Raspberries

Making The Raspberry White Chocolate Cake Batter

Preheat the oven to 160C/140C fan, gas mark 3, 325F.

First of all, butter and line the base with baking parchment of a 2lb loaf tin – 24.5cm x 14.5cm x 7cm (10in x 6in x 3in).
Into a large bowl add the butter, sugar and salt.
Whisk or beat until the mixture is pale and creamy. *If using regular sugar whisk the mixture for longer to obtain the same creamy consistency.
Crack each of the four eggs into a jug and lightly beat with a fork to mix them. Pour the eggs into the bowl with the butter mixture.
Add the vanilla bean paste.
Sift the flour and baking powder into the same bowl.
Whisk all the ingredients together until smooth. Take care not to over mix, as this can cause the cake to become heavy.
Add the raspberries and chopped white chocolate into the bowl and fold into the cake batter. The cake batter will firm up due to the frozen raspberries, don’t worry!

Spoon the cake batter into the prepared loaf tin, pressing down with the spoon to ensure there are no air gaps, due to the colder, thicker, cake batter. Smooth the top of the cake using the back of a spoon.

Baking The Cake

Place the cake into the centre of a preheated oven and bake for 1 hour 30-45 minutes.
The cake is baked when a skewer inserted into the centre of the cake comes out clean. My cake took 1 hour 40 minutes to fully bake, initially I tested at 1 hour 30 minutes. Due to the variability of ovens and in this recipe, size of the frozen fruit and also size of loaf tin used to bake the cake, it seemed more appropriate to give a range, rather than specific bake time. **Also, if using fresh raspberries the baking time will be reduced to approximately 1 hour.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack.
Leave the cake to cool completely in the tin.
As soon as the cake is cooled it can be turned out of the tin. Run a palette knife between the cake and tin. Turn out the cake and carefully remove the baking parchment.

Decorating The Raspberry White Chocolate Loaf Cake

Place the cooled cake on to the plate or board used for serving.
Put the chopped white chocolate into a heatproof, microwaveable bowl. Zap on medium power for 20 second intervals, stirring between. As soon as the chocolate starts to melt continue stirring until fully liquid.
Either use a spoon or small piping bag to drizzle the melted chocolate over the cake.
While the chocolate is still unset sprinkle over the freeze dried raspberries.
Gently press fresh raspberries on to the chocolate, which acts as an edible glue and will hold them in place on top of the cake.
Finally, scatter fresh and freeze dried raspberries around the cake.
Place the cake somewhere cool to set. In warmer weather refrigerate.

The ultimate dessert cake!

As soon as the chocolate is set the cake is ready to serve.

However you serve this cake, with morning coffee, afternoon tea, after dinner as dessert, remember to share it. Because, it really is too good to keep to yourself and why miss an opportunity to make your family and neighbours smile!

Store in an airtight container in the fridge and eat within three days.

If you have enjoyed this recipe for Raspberry White Chocolate Loaf Cake you may also like these:

Raspberry Drizzle Loaf Cake

Rich Raspberry Chocolate Fudge Brownies

Iced Cherry Coconut Loaf Cake

So far, my experience of lockdown isn’t very different to my usual daily life. Because of chronic health conditions I rarely leave our house (see here). I do, however, have wonderful relationships with our neighbours. And seeing the smile on our next door neighbour’s face as I stood two metres away and watched her pick up the cake I’d left in her porch, lit me up inside. I always feel that sharing is a completely selfish activity, because the giver gets far more out of it than the receiver.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Mint Chocolate Chip Drizzle Cake

Wow this Summer has been hot so far. So when I was asked to bake a cake I wanted to create something that was not only delicious, but also refreshing. My Mint Chocolate Chip Drizzle Cake ticks both of the boxes. A rich chocolate cake that is full of mint chocolate chips finished with a peppermint drizzle icing. This cake was a big hit with all who tried it!

Mint Chocolate – which side are you on?

While I love the combination of mint and chocolate together, it appears that opinion is split. While there are those who wholeheartedly agree with me, there are also a group of people who really dislike the flavour combination. Since I love sharing and assume that you do too, check that those you will be sharing with enjoy fresh mint flavour with chocolate. Unless of course you want the whole cake to yourself?

FF Mint Chocolate Chip Drizzle Cake — Mint Chocolate Chip Drizzle Cake

I adore the way that mint is such a refreshing flavour. In this cake it really lifts the deep chocolate flavour of the sponge, with nuggets of mint chocolate bursting in your mouth with every bite. Also, the peppermint hit in the icing merges with the cake to create a party in your mouth. I love the flavours in this cake, especially during the heat of the summer. Because of the mint, I can literally bake my cake AND eat it!

While I have baked this cake in a loaf tin, I’m sure it would also look great baked in a square or round tin. For me the straightforward slicing of a loaf cake makes it easy to pack, ready sliced for picnics. Alternatively, it also is great for packed lunches.

Recipe: Mint Chocolate Chip Drizzle Cake serves 8-10

For the cake:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract

75g/3oz cocoa

100g/4oz Dark Mint Chocolate – cut into small chunks

175g/6oz Plain White Flour

3tsp Baking Powder

For the icing:

175g/6oz Icing Sugar

3 drops Peppermint Extract – I use Nielsen-Massey

Optional – Green Food Colouring – I use Wilton Food Colouring Gel

Green and White small sugar balls

Method: Preheat oven to 180C/160C fan for 1 hour, 350F, gas mark 4

To bake this cake you will need a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin. Grease thoroughly with butter and line the base of the tin with baking parchment.

Making and baking the cake

First of all into a large bowl add the butter, sugar and salt. Whisk until pale and creamy and thoroughly combined.
Add the eggs, vanilla extract and cocoa powder. Whisk again until the mixture is fully combined with no lumps.
Sift the flour and baking powder into the bowl and add the chopped mint chocolate.
Finally, using a spoon mix all of the ingredients together until they are just combined. Take care not to overmix the cake batter as this can result in a heavy cake once baked.

Spoon the cake batter into a prepared tin and smooth the surface.
Place the cake tin into the centre of the oven and bake for approximately 1 hour. Baking times may vary due to oven differences or using a different size tin.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and leave the cake to fully cool in the tin.

When the cake is cooled carefully run a palette knife between the cake and the tin.
Turn the cake out of it’s tin and remove the baking parchment.
Place the cake on to a cake or board ready to be iced.

Making the icing and decorating the cake

First of all add the icing sugar to a bowl. Gently stir with a balloon whisk to remove any lumps. I find this method much easier than sifting the sugar. Especially as sifting results in icing sugar going everywhere!
Add the peppermint extract and enough water to for a thick, but still slowly dripping paste.
Dip the tip of a cocktail stick into the food colouring gel and then swirl the stick through your icing. I opted for a very subtle mintgreen colour. Stir the icing so that the colour is even throughout.

Spoon the icing over the cake so that the top is completely covered. Use the spoon to encourage the icing to drip around the sides.
Finally, sprinkle the coloured sugar balls around the outside edge of the icing before it sets. And then sprinkle the white balls inside the border.

Allow the icing to set before slicing the cake for serving.

Slice and serve with a smile.

Store any leftover cake in an airtight container or wrapped in cling film. Also during warmer weather I keep the cake refrigerated. Eat within 5 days of making.

If you have enjoyed this recipe for Mint Chocolate Chip Drizzle Cake you may also like these:

Iced Cherry Coconut Loaf Cake

Lemon Drizzle Cake

Raspberry Drizzle Loaf Cake

Beautiful natural pink icing coloured using fresh raspberries that Is drizzled over a pink, raspberry, loaf cake. — Raspberry Drizzle Loaf Cake

While I don’t eat cake everyday, I enjoy making them. Although my preference leans towards more savoury flavours, many of my family and especially my husband do have a sweet tooth. Sharing my bakes is important to me and loaf cakes travel well. Also, they are easy to portion, either as a whole slice or cut in half so that younger ones can have a finger of cake. Most importantly the cakes I bake are always made with love and the minimum of artificial ingredients.

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Maltesers Malted Chocolate Loaf Cake

Easter was only a couple of weeks ago. Time flies. Yet fortunately, Maltesers bunnies don’t! Since I had these cute, chocolate bunnies leftover from Easter, I decided to bake a loaf cake and use them to decorate. While also having a large bag of Maltesers and a whole jar of Maltesers spread, the resulting Maltesers Malted Chocolate Loaf Cake is for Maltesers lovers everywhere.

Since my Double Chocolate Chip Loaf Cake recipe is very reliable, that is where this recipe started. Although a few ingredients were changed to suit the flavour of this cake. While still wonderfully moist, malt powder adds another level of flavour to the chocolate. And Maltesers spread, topping the cake in a thick layer, is all the ‘icing’ that’s needed. Finishing with crunchy, Maltesers adds taste, texture and fun. Resulting in a cake that tastes of Maltesers all the way through.

FF Malteser Malted Chocolate Loaf Cake — **Maltesers Malted Chocolate Loaf Cake** with added chocolate bunnies for Easter.

Finally, the addition tiny, white pearls echo the Maltesers crunch that is in the chocolate spread, on top of the cake.

FF Maltesers Malted Chocolate Loaf Cake — Maltesers Malted Chocolate Loaf Cake

Recipe: Maltesers Malted Chocolate Loaf Cake serves 8-10

For the cake

175g/6oz Unsalted Butter softened

175g/6oz Light Brown Sugar

1/4tsp Salt – I use Maldon

3 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Full Fat Yoghurt

50g/2oz Cocoa Powder

2tbsp Malted Drink Powder – I use Horlicks

125g/5oz Plain White Flour

2tsp Baking Powder

To decorate

I jar Malteaser Chocolate Spread. Alternatively use your favourite chocolate spread

1 Large Family Bag or Box of Maltesers – if you are particularly partial to Maltesers add an extra bag!

Small pearl or silver edible balls

Optional – Packets of Maltesers Chocolate Bunnies, as many as needed – only available at certain times of the year.

Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F

Making And Baking The Malted Chocolate Cake

For this bake you will need a 2lb loaf tin. Grease thoroughly with butter and line the base with baking parchment.

First of all sift the flour, cocoa powder and baking powder together in a bowl. Then add the two tablespoons of malt powder. This is the dry mix.
Into a large bowl add the butter, sugar and salt. Beat until the mixture is fully combined and has very few lumps.
Next add the three eggs to the bowl, the vanilla extract and also the yoghurt. Beat for one minute to break up the eggs.
Gently tip in the dry ingredients and beat slowly until all the ingredients have combined. Switch to a large spoon and stir, ensuring the entire cake batter is fully combined.
Since the batter is quite thick, spoon it carefully into the loaf tin, smoothing the top, for an even bake.
Place the tin into the centre of the oven and bake for 45-55 minutes.
The cake is baked when it is firm to touch and an inserted skewer comes out clean.
As soon as the cake is baked remove the cake from the oven and allow to cool fully in the tin.
When cooled, carefully turn the cake out of the tin, removing the baking parchment from the base.

Decorating The Loaf Cake

When ready to decorate, place the loaf cake on a plate or stand.
Using a palette knife, spread the entire contents of the Maltesers jar on top of the cake.
If using bunnies, these can be attached to the side of the cake using some of the spread.
Cover the top of the cake with Maltesers. Add as many as you can fit on.
Finally sprinkle over the tiny pearl/silver balls.

And, the finished cake!

To serve slice and serve with a smile.

Finally, this cake will keep for up to 5 days in an airtight container, on a planet where nobody lives.

Since it only lasted 2 days here at home!

If you have enjoyed this recipe for Maltesers Malted Chocolate Loaf Cake you may also like these:

Chocolate Marble Celebration Cake

Golden Egg Chocolate Sponge Cake

Chocolate Monster Mini Egg Cookies

Because Easter is celebrated once a year, these recipes are all designed to be adaptable. While Maltesers are easy to obtain, in the other bakes Smarties, M & M’s, or any other chocolate can be used. Yet, due to the liquid content of caramel, or creme eggs, it is advisable to freeze these, prior to using them in a bake. As a result any frozen substitutes will bake beautifully.

So, I hope that you had an enjoyable Easter and wish you all the very best with your making, baking and creating.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Maple Drizzled Apple Blueberry Loaf Cake

As a family we eat a fairly balanced diet, with lots of fruit and vegetables and the occasional takeaway. Because balance is everything, in life, as it is in cooking and eating. While I cook most of our meals from scratch I’m also realistic. So in our freezer there is usually a bag of oven chips, frozen peas and some good quality sausages. Occasionally though it’s treat time and my Maple Drizzled Apple Blueberry Loaf Cake is not only delicious it’s also packed full of fresh fruit.

To be clear, I am not advocating that this cake is a ‘health food’. Rather, that anything homemade firstly, has to be better than a mass produced, long shelf life product and secondly, while cooking and baking, we become more aware of the ingredients that go into our food.

FF Maple Drizzled Apple Blueberry Loaf Cake — **Maple Drizzled Apple Blueberry Loaf Cake** perfect for sharing.

Because there is a large portion of fruit packed into this cake, it is extremely and deliciously moist. Ideal for slicing, wrapping and adding to a packed lunch. Yet equally enticing, shared with friends or neighbours over a mid morning cup of coffee. Since all food tastes better when shared, why not bake this cake and take it with you to work? Sharing does not have to be confined to our homes!

A quick note before making this cake: similar to Maple Syrup Frosted Apple Cupcakes, the cake batter is made before grating and adding the apple. Because a sweeter variety works best, unlike Granny Smith’s which are more acidic, this helps to ensure the apple browns as little as possible. Also, the skins are left on the apple quarters whilst grating.

Recipe: Maple Drizzled Apple Blueberry Loaf Cake serves 8

175g/6oz Unsalted Butter softened

150g/5oz Caster Sugar

1/8tsp Salt – I use Maldon

50g/2.5tbsp Maple Syrup I use – Pure Maple

1tsp Vanilla Extract I use – Nielsen-Massey

3 Large Free Range Eggs

225g/8oz Plain White Flour

2tsp Baking Powder

1/4tsp Cinnamon

225g/8oz Grated Apple preferably a sweeter variety

125g/4.5oz Blueberries

75g/3oz Icing Sugar

2tbsp Maple Syrup

Method: Preheat the oven to 160C/140C fan, gas mark 3, 315F

First of all grease a 2lb loaf tin, 26cm x 12cm x 7cm (approx. 10″ x 5″ x 3″). Line the base with baking parchment.

Making The Apple And Blueberry Filled Cake Batter

Into a bowl sift the flour, baking powder, cinnamon and salt – dry ingredients. Set this to one side.
Next, in a large bowl add the softened butter, caster sugar and 2.5 tablespoons of maple syrup. Beat until pale and creamy. Rub the mixture between your finger and thumb, it should feel smooth. If it feels gritty continue mixing until the sugar is fully combined with the butter.
Add the vanilla extract and beat to incorporate.
Now add all 3 eggs and then the sieved, dry ingredients. Gently mix until just combined.
To grate the apple set a bowl on to digital scales. Cut one apple at a time into quarters, removing the core. Use a box grater and grate the apple, using the coarse grater, until only skin remains. Continue until the whole apple has been grated. Add the grated apple to the bowl on the scales, this will give you an idea of how much each grated apple yields.
Continue grating the apples, as before, until you have the desired weight.
Tip the grated apple and whole blueberries into the cake batter.
Fold the fruit into the batter using a spoon and taking care not to break up the blueberries.
Spoon the cake batter into the prepared loaf tin and smooth the surface using the back of a spoon.

Baking The Loaf Cake

Place the tin into the centre of the oven and bake for 1 hour – 1 hour 20 minutes.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow the cake to cool completely in the tin.
When the cake is cooled, use a palette knife to run around between the cake and the inside of the tin, releasing any sticky bits.
Now turn the cake out on to a cooling rack and gently peel away the baking parchment.
Place the cooling rack over a clean baking tray.

Making The Maple Syrup Drizzle And Decorating The Cake

Sift the icing sugar into a bowl. Then add 2 tablespoons of maple syrup and stir until the icing has a smooth consistency.
Use a spoon to drizzle the icing across the cake. Also encouraging the icing to drip down the sides of the cake.
Leave the cake to set.

While the icing is setting, put the kettle on and invite your neighbours round!

Since this delicious cake was made a little while ago, it is very tempting to jump through the screen and grab a slice!

Serve this cake sliced and with a smile. It will keep in an airtight container for 3 days. During warmer weather store in the fridge.

If you have enjoyed this Maple Drizzled Apple Blueberry Loaf Cake you may also enjoy these:

Chocolate Chip Pumpkin Loaf Cake

Mascarpone Topped Carrot Cake

Lemon Blueberry Bundt Cake

Adding fresh fruit to cakes makes them deliciously moist. And fruit filled cakes are a million miles away from dry, moisture sucking, mass produced alternatives that are readily available in the shops. Most of all, home baked cakes not only taste so good, their flavour is far superior to most bought cakes.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Chip Pumpkin Loaf Cake

The leaves are finally starting to change colour, during a gusty breeze they flutter through the air, landing on the ground, blown into crunchy, golden piles. Autumn is here and with it comes the need to snuggle under soft blankets, while watching telly on a chilly evenings. Warming, comforting food is an absolute necessity. Gone are the salads of summer, instead soups, stews and puddings taking their place. Baking this Chocolate Chip Pumpkin Loaf Cake fills the house with pumpkin spice scent, welcoming all who come home after a busy day at work or school.

Autumnal bake on a white plate with bright orange large squash to the side. — Chocolate Chip Pumpkin Loaf Cake

As the days become increasingly colder, what better than warm pumpkin spices combined with chocolate chips in a moist pumpkin cake, to make you feel ready to tackle the rest of the day? Sliced and wrapped, this Chocolate Chip Pumpkin Loaf Cake is perfect for packed lunches. While at school or work, the taste and warmth of home can be with us, wherever we are.

FF Chocolate Chip Pumpkin Loaf Cake — **Chocolate Chip Pumpkin Loaf Cake** gorgeous autumnal colours.

Pumpkin And Chocolate Combination In A Cake

Creating this loaf cake was a real triumph. Successfully combining pumpkin, pumpkin spices and chocolate into a tasty, moist, healthier cake. Since loaf cakes are so much easier to cut, wrap and pack to go, this has been a huge hit here, especially with hubby. Therefore you will see more loaf cakes appearing on Feasting is Fun.

Starting with the recipe for Spiced Pumpkin Walnut Muffins, while delicious, I wanted to add chocolate chips and increase the size of the bake. Because I wanted a cake that was full of flavour, skimping on the chocolate chips was not an option. Deciding to hold back one third to top the cake with, added to the cake’s overall aesthetic.

Recipe: Chocolate Chip Pumpkin Loaf Cake serves 8-10

125g Unsalted Butter melted and cooled plus 1tbsp extra for greasing the loaf tin

3 Large Free Range Eggs

200g Pumpkin Purée

200g Natural Yoghurt – I use full fat Yeo Valley

125g Plain White Flour

150g Wholemeal Flour

3tsp Baking Powder

175g Soft Light Brown Sugar

150g Milk Chocolate Chips or Chunks – I use Callebaut

1/4tsp Salt -I use Maldon

2.5tsp Pumpkin Spice

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

A loaf tin that measures 25cm x 11.5cm x 7.5cm (10″ x 4.5″ x 3″) approximately, is needed for this recipe. Grease the tin with butter and line the base with baking parchment.

Making The Cake Batter

First of all, weigh and melt the butter. Then pour the butter into a separate, medium sized bowl or jug to cool.
While the butter is cooling assemble the dry ingredients. In a large bowl add the plain and wholemeal flour together with the baking powder.
Next add the sugar, salt and pumpkin spice to the flour. Use a balloon whisk to mix the dry ingredients thoroughly, ensuring any clumps of sugar are broken up. Finally add 100g of chocolate chips and set the bowl to one side.
Now check the melted butter, it should be just warm. Add the eggs, yoghurt and pumpkin purée. Use a fork to break up the eggs and lightly whisk all the wet ingredients together until they are combined.
With both bowls in front of you make a well in the centre of the larger bowl containing the dry ingredients.
Pour the wet ingredients into the dry and then stir with a spoon until everything is just combined. Over mixing will result in a heavy cake.
Now spoon the Chocolate Chip Pumpkin Loaf Cake batter into the loaf tin, then add the remaining chocolate chips evenly on to the top of the cake.

Baking The Loaf Cake

Place the loaf tin into the centre of the oven and bake for 45 minutes to 1 hour.
Insert a skewer into the centre of the cake. When it comes out clean the cake is ready.
As soon as the cake is fully baked remove it from the oven.
Place the loaf tin on a trivet or cooling rack and allow the cake to fully cool in the tin.

When fully cooled run a palette knife around the edges of the cake. Turn the cake out of the tin and carefully remove the baking parchment from the base of the cake.

Since this cake is so delicious, it is perfect for sharing. Invite friends round for a coffee morning and I guarantee that this cake will be a hit. It is also ideal to serve with frothy hot chocolate after a family walk on a chilly day out. Sharing food with others makes it taste infinitely better, simply because it is a experience that engages others while also creating memories.

If you have enjoyed this recipe for Chocolate Chip Pumpkin Loaf Cake you may also like these:

Spiced Pumpkin Walnut Muffins

Individual autumnal squash breakfast bakes in red tulip wrappers, displayed in a rustic tray with a large orange, autumn squash in the background. — Spiced Pumpkin Walnut Muffins

Baked Pumpkin Spiced Doughnuts

Double Cherry Drizzle Oat Bars

Baking can be a very therapeutic and rewarding experience. Working methodically through a recipe, from start to finish, I find myself relaxing in the process. While baking and giving a cake to friends or family shows that they have been thought of and most of all, are cared about. As a result of a little fore thought and preparation, it is really possible to change someone’s day in a positive way.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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Mascarpone Topped Carrot Cake

Mascarpone Topped Carrot Cake, moist, cinnamon spiced carrot cake, with added walnuts for crunch and sultanas for sweetness. Finished with a lemon scented mascarpone cream cheese and walnuts.

What To Do When A Cake Craving Hits

When I crave cake, I really, really C R A V E it!

There are two important points to note:

First of all I rarely crave cake, maybe once or twice a year – but when I do I have to have it.

Secondly, without exception it HAS to be homemade. Too often I have been let down by supermarket copies, or bakery flops. And the only way to satisfy my craving is to bake the cake myself!

Yesterday, the craving hit for carrot cake. I’d been struggling with a migraine all day and wanted to snuggle under the duvet until the pain had passed. Yet during a brief respite in the afternoon I whipped up this Mascarpone Topped Carrot Cake in less than 10 minutes.

I have dozens of cookbooks and even have a Crazy Caramel Carrot Cake recipe on here, but in all honesty I didn’t have the patience to trawl through them deciding which cake to make. Because I knew the flavours I wanted to taste in my head I created the recipe as I went along. Fortunately having baked a lot of cakes I did have a rough idea of proportions.

Creating This Mascarpone Topped Carrot Cake Recipe

From memory I recalled baking a carrot cake with our youngest daughter, following a school recipe book method. Except all I could remember was that the recipe used oil! And because I love the flavour that butter imparts to a moist cake, I added both!

The need for walnuts, both flavour and crunchy texture was prevailent, so I made some walnut flour to boost the nutty flavour within the cake. It’s so easy, just toast the walnuts to bring out their flavour and either pulse in a food processor or use a mini chopper to achieve the desired result. Think ground almonds and you’re spot on.

One of the big problems I find with shop bough carrot cakes is that they are simply too sweet. I’m not talking the frosting or icing, the actual cake itself. Carrots are an inherently sweet vegetable, sultanas plump up and provide natural sweetness, why dump loads of extra sugar in the recipe? Don’t get me wrong there is sugar in this cake. It is there to add sweetness in balance with the other ingredients.

Can you tell that I’m really picky about my carrot cake 😉

Recipe: Mascarpone Topped Carrot Cake serve 8-10

100g/4oz Unsalted Butter plus a little extra for greasing the tin.

50g/2oz Sunflower Oil

1tsp Vanilla Extract – I use Nielsen Massey

150g/5oz Light Soft Brown Sugar

1/4tsp Salt – I use Maldon

3 Large Free Range Eggs

150g/5oz Plain White Flour

50g/2oz Walnut Flour – walnuts chopped in a food processor or mini chopper until flour like consistency

2tsp Baking Powder

2tsp Cinnamon

150g/5oz Grated Carrot

50g/2oz Walnut Pieces – plus extra halves for topping the cake (approx 10)

75g/3oz Sultanas

375g Mascarpone Cheese

2tbsp Icing Sugar – sifted

1/2tsp Lemon Extract – Vanilla Extract can be substituted

Method: Preheat the oven at 180C/160C fan, gas mark 4, 350F.

Making And Baking The Carrot Cake

Grease and line the base of loaf tin with baking parchment.
Place all of the walnuts into a dry frying pan over a medium heat. Shake the pan occasionally and remove from the heat when you can smell the walnuts – approx 3-5 minutes. Tip the walnuts on to a tray so they can cool.
In a large bowl add the butter and microwave on low until just melted.
Add in the sunflower oil, sugar, salt and vanilla extract. Whisk for 5 minutes.
Next add all 3 eggs. Continue whisking on high for a further 2 minutes. You want the liquid mixture to be very light and frothy.
Prepare the 50g of walnut flour by chopping in a mini chopper, or pulsing in a food processor.
Add the walnut flour, plain flour, cinnamon and baking powder to the bowl.
Next add the grated carrots, sultanas and 50g of walnut pieces to the bowl.

Using a metal spoon fold all of the cake ingredients together until they are fully mixed, taking care not to over mix the batter.
Tip the cake batter into the prepared loaf tin and smooth the top.

Place the cake tin in the centre of the oven and bake for approximately 1 1/2 hours, or until an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow to cool in the tin for 20 minutes.
Gently go around the outside rim of the cake with a palette knife to ensure no part of the cake has stuck to the tin.
Tip the cake out, removing the base layer of baking parchment and allow to fully cool on a cooling rack.

FF Mascarpone Topped a Carrot Cake — Beautifully scented carrot cake cooling.

Making the Mascapone Topping

In a bowl add the mascarpone cream cheese, sifted icing sugar and lemon extract (vanilla if you do not have lemon).
Whisk on a high speed for 3 minutes until the mascarpone is light and fluffy.
Dollop the mascarpone cheese on top of the cold carrot cake.
Using a palette knife spread the mascarpone so that it evenly covers the top of the cake. you can leave the topping smooth or create a pattern with the palette knife.

Adorn the top of the cake with the saved walnut halves and your Mascarpone Topped Carrot Cake is complete.

How To Enjoy This Cake At It’s Best

My suggestion for serving, is, to chill the cake in the fridge for 30 minutes – somehow it just seems to pull the cake together as one and set it – if you can’t wait, don’t worry.

Slice and enjoy with a delightful cup of afternoon tea, preferably made in a pot, it gives the leaves time to release their flavour as well as colour.

I love this pretty tea-for-one set that my hubby bought me for our anniversary. It really does turn a simple slice of cake and cup of tea into a sumptuous afternoon feast.

The Mascarpone Topped Cream Cake absolutely satisfied my cravings. The tiny hint of lemon in the mascarpone is very subtle and works with the nutty, fruity, spiced cake. This may very well be one of THE very best recipes I have come up with so far!

No I’m not egotistical, in fact the very opposite. So many recipes do not make it on to Feasting is Fun as they aren’t good enough. Also considering I wasn’t at my best, physically, this cake hits all the right spots. Spiced, crunchy, moist, fruity without tasting like a fruit cake.

If you have enjoyed the recipe for this Mascarpone Topped Carrot Cake you may also enjoy these:

Classic Coffee & Walnut Cake

Double Chocolate Chip Loaf Cake

Loveliest Lemon Curd Cake

Any of these delicious cakes would make a wonderful gift to new neighbours, friends who have moved home, even bereaved families. Although taking cake to those struggling with grief isn’t necessarily for them to eat. Rather it’s likely they will have endless visitors wishing to pay their respects. And a slice of cake, that someone has thoughtfully made, served with a cup of tea, may just make the visits more bearable.

The walnuts used in this recipe come from a a very dear friend who has a walnut tree in her garden. Sadly my dearest friend passed away a few months ago. Yet making this cake, or cooking using either things she bought me, or those her family have kindly given me, has, in some way, made her passing easier.

Everytime I use her cutters, cake stand, dragee balls or a myriad of other everyday kitchen items, I feel close to her. Whether it’s the memory of her laugh, tinkling across the gardens mid afternoon, or how we finished each other’s sentences. And she truly was the very best of people who lived her life to the full, despite becoming a widow at too young an age. Pat was the Green Goddess, my chief taste tester.

So this post is dedicated to her and the love she had for people. Because life is not about what we do. It is not about who we love. Rather it is indeed about those whose hearts we touch. How much we are loved in return. Please see Important Stuff.

Sammie xx