One of my first successes in making a loaf cake! It really paid to attend the baking course earlier this year @ Palate Sensations in Singapore. The chef/instructor was really good, very willing to share little tips and tricks. I can’t remember her name, I am ashamed to admit.
This is a recipe modified from Waitrose (UK) supermarket food magazine, but I now know what steps are needed to make these kinds of cake.
Makes 1 regular loaf
175g unsalted butter – take out from fridge and let it warm up to room temperature
175g caster sugar
175g self raising flour
3 medium eggs
80 to 90g dessicated coconut
Dried cranberries (original recipe called for 150g fresh raspberries – roughly torn)
1. Preheat oven to 180 degree celsius. Lightly grease a loaf tin and line with baking paper.
2. In a large mixing bowl, beat the butter and sugar till pale and creamy.
3. Whilst still beating, add eggs one at a time. Ensure that each addition in fully incorporated before adding the next. If the mixture separates, add a tablespoon of flour and continue to beat.
4. When all the eggs have been incorporated, turn off the beater. Add the flour and foil till just combined.
5. Add the dessicated coconut and cranberries, foil to combine.
6. Pour batter into the prepared loaf tin. Tap the tin firmly on the kitchen top to remove any large air bubbles.
7. Bake in the preheated oven for 55- 65 minutes. After around 40 minutes, check that top is not too browned. Cover with a piece of foil to prevent the top from burning.
8. When baked, remove from the tin and allow the cake to cool before serving.
My friends liked it and I have to say, I liked it very much!