Ed Smith's subtle, ‘snow’-topped loaf cake brings festive cheer with mixed spice and ginger preserve. A lovely teatime treat.
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Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Using a stand mixer or large bowl and electric hand mixer, beat together the butter and sugar until light and fluffy.
Add the eggs, 1 at a time, ensuring each is incorporated before adding the next. Lower the speed and beat in the flour and spice, then fold in the coconut, stirring until fully combined.
Transfer the mix into the tin, level the top and bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 5-10 minutes, then lift out to a wire rack.
Spread the preserve over the top of the still-warm cake, then liberally sprinkle the coconut over the top. Leave to cool completely before serving.
Typical values per serving when made using specific products in recipe
Energy | 1,842kJ/ 442kcals |
|---|---|
Fat | 27g |
Saturated Fat | 19g |
Carbohydrates | 41g |
Sugars | 24g |
Fibre | 2.3g |
Protein | 6.1g |
Salt | 0.7g |
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