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Raspberry Loaf Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Moist raspberry swirl cake, ideal with tea.
Ingredients:
  • 1 teaspoon soft margarine, or as needed
  • 1 cup superfine sugar
  • 0.75 cup unsalted butter
  • 3 eggs
  • 0.5 teaspoon vanilla extract
  • 1.375 cups self-rising flour
  • 1.5 teaspoons baking powder
  • 5 ounces fresh raspberries
  • 0.375 cup confectioners' sugar
  • 3 drops lemon juice, or to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease an 8x4-inch loaf tin with soft margarine.
  • In a free-standing electric mixer, cream together superfine sugar and butter using a paddle attachment on medium-high speed until light and fluffy.
  • In a separate bowl, gently combine eggs and vanilla extract. Incorporate this mixture gradually into the butter, ensuring everything is well combined. Slowly add the sifted flour and baking powder to the batter, folding gently after each addition. Set aside the batter.
  • Blend fresh raspberries, confectioners' sugar, and lemon juice in a food processor until velvety. Strain the mixture into a bowl through a fine-mesh sieve. Divide half of the cake mix into another bowl and gently fold in the raspberry coulis.
  • Alternate spoonfuls of the raspberry and vanilla batters into the loaf tin using a small ice cream scoop. Gently swirl the two batters together with a skewer.
  • Bake until the cake is beautifully golden brown on top, puffed, and a toothpick inserted into the center comes out clean, around 40 minutes. Allow it to cool in the tin for 5 to 10 minutes. Gently loosen the edges with a knife, then transfer the cake to a wire rack to cool completely.

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