Bakewell Loaf Cake

There’s something undeniably comforting about the smell of almonds and jam baking together, filling your kitchen with a sweet, nutty aroma that instantly brings a sense of home. The Bakewell Loaf Cake delivers just that—a tender, buttery almond sponge crowned with tangy raspberry jam and a drizzle of icing that melts in your mouth. Each bite is a balance of soft crumb, fruity brightness, and rich nuttiness, making it impossible to stop at just one slice. Trust me, you’re going to love this.

Behind the Recipe

This cake brings together two of my favorite things—nostalgia and indulgence. Inspired by the classic Bakewell tart from English bake shops, I’ve transformed the idea into a cozy loaf cake perfect for tea time or a sweet weekend bake. I remember making this for the first time on a rainy afternoon, and it became a family favorite instantly. It’s the kind of recipe that makes you slow down, take a deep breath, and enjoy the simple pleasure of a slice with a warm cup of tea.

Recipe Origin or Trivia

Originating from the town of Bakewell in Derbyshire, England, the traditional Bakewell tart features a shortcrust pastry base with layers of jam, frangipane, and flaked almonds. The Bakewell Loaf Cake captures the essence of this beloved dessert but simplifies the process, replacing the tart crust with a light almond sponge. It’s a modern twist that preserves the signature flavors while making it more accessible for everyday baking.

Why You’ll Love Bakewell Loaf Cake

This cake is more than just delicious—it fits effortlessly into your baking routine. Here’s why:

Versatile: Whether it’s breakfast, dessert, or an afternoon snack, this loaf adapts beautifully.

Budget-Friendly: Uses pantry staples and doesn’t require fancy tools or ingredients.

Quick and Easy: No crust to roll, no complicated steps—just mix, pour, and bake.

Customizable: Swap the jam flavor or adjust the glaze for your own personal touch.

Crowd-Pleasing: It’s got that wow factor that impresses guests without the fuss.

Make-Ahead Friendly: Tastes even better the next day as the flavors meld.

Great for Leftovers: Stays moist for days and slices perfectly for lunchbox treats.

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Chef’s Pro Tips for Perfect Results

Getting the best results is all about the little details. Here’s what I’ve learned along the way:

• Room Temperature Ingredients: Let your butter and eggs sit out beforehand for a fluffier, even-textured sponge.
• Use Good Quality Almond Extract: A little goes a long way, and quality makes all the difference in flavor.
• Don’t Overmix: Mix just until combined to keep the cake tender and light.
• Test with a Skewer: Insert a skewer into the center—if it comes out clean, you’re good to go.
• Cool Before Icing: Let the cake cool completely before drizzling icing to avoid melting.

Kitchen Tools You’ll Need

This recipe keeps things simple, so you won’t need a cupboard full of gadgets:

Mixing Bowls: For creaming and combining ingredients.

Hand Mixer or Stand Mixer: Speeds up the creaming process and ensures a fluffy batter.

Loaf Pan (2lb): Standard size that gives the cake its classic shape.

Spatula: Perfect for scraping every last bit of batter.

Wire Rack: For cooling the cake evenly and quickly.

Ingredients in Bakewell Loaf Cake

Each ingredient works harmoniously to create that iconic Bakewell flavor. Here’s what you’ll need:

Unsalted Butter: 170g (softened) provides moisture and a rich flavor base.
Caster Sugar: 170g adds sweetness and helps the cake rise evenly.
Large Eggs: 3, bind the ingredients and give structure.
Self-Raising Flour: 140g provides lift and a soft crumb.
Ground Almonds: 60g gives that nutty richness and classic Bakewell character.
Almond Extract: 1 tsp enhances the flavor depth beautifully.
Raspberry Jam: 3 tbsp for a fruity burst layered into the cake.
Icing Sugar: 100g for the drizzle on top, making it sweet and pretty.
Water: 1–2 tsp to loosen the icing for drizzling.
Flaked Almonds: 2 tbsp (optional) for a bit of crunch and garnish.

Ingredient Substitutions

If you’re missing something or want to switch it up:

Raspberry Jam: Use strawberry, cherry, or apricot jam.
Caster Sugar: Substitute with granulated sugar if needed.
Self-Raising Flour: Use plain flour + 1.5 tsp baking powder.
Almond Extract: Vanilla extract for a milder flavor.
Unsalted Butter: Salted butter works too—just reduce added salt if using in other recipes.

Ingredient Spotlight

Ground Almonds: They bring moisture, a soft crumb, and that unmistakable Bakewell nutty flavor.

Raspberry Jam: Its tartness balances the sweet cake and adds a vibrant layer of fruity goodness.

Instructions for Making Bakewell Loaf Cake

Now let’s dive into the fun part—baking! Here’s exactly how to make this loaf from scratch:

1. Preheat Your Equipment:
   Preheat your oven to 170°C (150°C fan) or 325°F. Grease and line a 2lb loaf tin with parchment paper.
2. Combine Ingredients:
   In a large bowl, cream the butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each. Stir in almond extract, then fold in the flour and ground almonds gently until combined.
3. Prepare Your Cooking Vessel:
   Pour half the batter into the loaf tin. Spoon raspberry jam over the top and lightly swirl with a knife. Add the remaining batter and level the surface.
4. Assemble the Dish:
   If using, scatter flaked almonds on top of the batter for a crisp finish.
5. Cook to Perfection:
   Bake for 55–60 minutes until a skewer inserted in the center comes out clean. If it starts browning too quickly, cover with foil during the last 15 minutes.
6. Finishing Touches:
   Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Mix icing sugar with 1–2 tsp water until smooth and drizzle over the cooled cake.
7. Serve and Enjoy:
   Slice thick, serve with tea, and enjoy the perfect bite of almond, jam, and soft sponge.

Texture & Flavor Secrets

This loaf is all about contrasts. The sponge is moist and tender thanks to ground almonds, while the flaked almonds add a delicate crunch. The icing gives a crisp, sugary finish that melts on the tongue. And that swirl of jam? It’s the juicy surprise that makes each slice pop with flavor.

Cooking Tips & Tricks

Make your bake even better with these extra tips:

• Let the cake rest overnight for deeper almond flavor.
• Toast your flaked almonds for added crunch.
• Use a serrated knife to slice neatly without tearing the loaf.

What to Avoid

Here’s what can trip up your bake, and how to fix it:

• Overmixing: Leads to a dense loaf. Mix just until combined.
• Using cold ingredients: Causes curdling. Always use room temperature.
• Icing while warm: It’ll melt off. Wait until fully cooled.

Nutrition Facts

Servings: 10
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This cake is ideal for preparing ahead of time. Once fully cooled, wrap tightly in foil or store in an airtight container. It keeps well at room temperature for up to 4 days and can be frozen (un-iced) for up to 2 months. Reheat slices briefly in the microwave or enjoy them as-is.

How to Serve Bakewell Loaf Cake

Serve slices slightly warmed or at room temperature with a hot cup of tea. For dessert, add a dollop of whipped cream or a scoop of vanilla ice cream. Hosting guests? Slice it thin and pair with fresh raspberries on the side for an elegant finish.

Creative Leftover Transformations

Turn your extras into something new and exciting:

• Toasted slice with butter for breakfast.
• Crumble into trifle layers with custard and cream.
• Cut into cubes and skewer with fruit for fun dessert kabobs.

Additional Tips

• Store in parchment, then foil for best freshness.
• Drizzle icing just before serving if prepping in advance.
• Add a pinch of cinnamon to the batter for a subtle twist.

Make It a Showstopper

Presentation is everything! Use a decorative loaf liner for an elegant shape. Drizzle icing in a zigzag and top with a few extra flaked almonds or edible flowers. Serve on a wooden board with a vintage knife for rustic charm.

Variations to Try

• Lemon Bakewell: Add zest of 1 lemon to the batter and swap jam for lemon curd.
• Chocolate Cherry: Replace almond extract with vanilla and use cherry jam with dark chocolate chips.
• Vegan Version: Use plant-based butter and egg replacer for a dairy-free treat.
• Gluten-Free: Use a gluten-free self-raising flour blend.
• Mini Loaves: Divide batter into mini loaf pans and reduce baking time to 25–30 minutes.

FAQ’s

Q1: Can I make this cake without ground almonds?

A1: You can, but it will lose that signature Bakewell texture and flavor. Replace with more flour if needed.

Q2: What if I don’t have self-raising flour?

A2: Mix 140g plain flour with 1.5 tsp baking powder as a substitute.

Q3: Can I freeze the iced cake?

A3: It’s best to freeze the cake un-iced. Add the drizzle after thawing for best results.

Q4: How do I prevent my jam from sinking?

A4: Swirl it lightly into the middle layer and avoid placing too close to the edges.

Q5: Why did my cake crack on top?

A5: This is normal with loaf cakes. It often means your oven temperature is perfect!

Q6: Is almond extract necessary?

A6: It’s key to that Bakewell flavor, but you can use vanilla if you’re in a pinch.

Q7: Can I double the recipe?

A7: Yes, for two loaves or a sheet pan, but adjust the baking time accordingly.

Q8: What’s the best way to store it?

A8: In an airtight container at room temp for up to 4 days.

Q9: Can I use cupcake tins instead?

A9: Yes, just reduce bake time to around 20 minutes and fill tins 2/3 full.

Q10: Why is my cake dry?

A10: It may be overbaked. Check for doneness at the 50-minute mark.

Conclusion

Whether you’re a fan of traditional British bakes or just love a good almond cake, this Bakewell Loaf Cake is sure to win your heart. It’s simple to make, a joy to eat, and always a crowd-pleaser. So grab your apron, preheat the oven, and let’s bring a bit of Bakewell magic into your kitchen. Let me tell you, it’s worth every bite.

watch how to make Bakewell Loaf Cake