Best 2 Raspberry Loaf Cake Recipes

For those with a sweet tooth and a love for classic baked goods, the raspberry loaf cake is a perfect treat. This delectable cake is characterized by its moist and fluffy texture, bursting with the vibrant flavors of fresh raspberries. Whether you're a seasoned baker or a beginner in the kitchen, creating a raspberry loaf cake from scratch can be an enjoyable and rewarding experience. Read on to discover the secrets to achieving a perfect raspberry loaf cake, with tips on selecting the right ingredients, mastering the baking process, and adding your own creative touches to this timeless classic.

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RASPBERRY LOAF CAKE

Raspberry Loaf Cake image

Perfect with a morning cuppa, this cake is light and moist with delicate ripples of raspberry.

Provided by Hadia

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

1 teaspoon soft margarine, or as needed
1 cup superfine sugar
¾ cup unsalted butter
3 large eggs eggs
½ teaspoon vanilla extract
1 ⅜ cups self-rising flour
1 ½ teaspoons baking powder
5 ounces fresh raspberries
⅜ cup confectioners' sugar
3 drops lemon juice, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 39.4 g, Cholesterol 92.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 318.8 mg, Sugar 25.5 g

ICED RASPBERRY LOAF CAKE

Iced Raspberry Loaf Cake image

Serve slices of this cake along with a cup of Ceylon black tea. Light and subtle, the tea's honey and citrus flavors make it a natural foil for a variety of fruits, buttery cakes, and custard desserts such as crème brûlée.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h

Number Of Ingredients 17

Ingredients

Vegetable-oil cooking spray
3/4 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon instant yeast, such as RapidRise
Coarse salt
2 tablespoons ground flaxseed, plus more for sprinkling (optional)
2/3 cup plain Greek yogurt, room temperature, drained of excess water
2 tablespoons unsalted butter, melted
3 large eggs plus 3 large egg yolks, room temperature
1 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup raspberries, plus more for garnish
2 tablespoons unsalted butter
1/4 cup whole milk, plus more for thinning
1/2 teaspoon pure vanilla extract
Coarse salt
2 1/2 cups sifted confectioners' sugar

Steps:

Make the cake: Preheat oven to 350 degrees. Coat a 4 1/2-by 9-inch loaf pan with cooking spray, line with parchment, and lightly coat again. Stir together flours, yeast, 3/4 teaspoon salt, and the flaxseed. In a separate bowl, whisk together yogurt and butter.
Beat together eggs, yolks, granulated sugar, and vanilla with an electric mixer on medium speed until pale and thick, about 6 minutes. With a large rubber spatula, gently fold in flour mixture until incorporated. Gently fold in butter mixture until incorporated, then fold in raspberries (do not overmix). Pour batter into pan.
Bake until pale gold and a toothpick inserted into center comes out clean, 45 to 50 minutes, rotating halfway through. Let cake cool in pan on a wire rack 20 minutes. Remove cake from pan; let cool completely on wire rack.
Make the icing: Melt butter in a small saucepan over medium-low heat. Stir in milk, vanilla, and a pinch of salt. Whisk in confectioners' sugar, 1/4 cup at a time, until icing is thick but pourable (you may not need all the sugar). Pour icing over cake, garnish with raspberries and flaxseed, and let set at least 10 minutes before cutting.

Tips:

Use fresh or frozen raspberries: Fresh raspberries are ideal for this recipe, but frozen raspberries can also be used. If using frozen raspberries, thaw them completely before using.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is fully baked.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days: The cake can also be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Conclusion:

Raspberry loaf cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and sweet and tangy raspberry flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this raspberry loaf cake recipe a try. You won't be disappointed!