To quote Josh “for generations families have handed down recipes, now we switch to handing down wordpress database backups” This cake was made often by my mother, and I have the recipe on a tatty bit of paper in her handwriting.  I am now handing it down in this new fangled way.

It is a perfect cake to have around as it isn’t overly sweet, and is wonderfully moist. If you are feeling indulgent a slice spread with butter is delicious, and it goes rather well with cherry jam too. It is good with a cup of tea, in a lunch box, and warmed in the microwave and covered in hot, creamy custard.

This cake also makes a lovely base for a trifle, mind you so does shop bought jam swiss roll, and you don’t have to make everything from scratch.

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Almond Loaf Cake
Print Recipe
This is a plain cake with no decoration or filling, it is however very moist because of the almonds. As usual use 30g for 1 oz.
Servings Prep Time
1 loaf 20 minutes
Cook Time
1 hour
Servings Prep Time
1 loaf 20 minutes
Cook Time
1 hour
Almond Loaf Cake
Print Recipe
This is a plain cake with no decoration or filling, it is however very moist because of the almonds. As usual use 30g for 1 oz.
Servings Prep Time
1 loaf 20 minutes
Cook Time
1 hour
Servings Prep Time
1 loaf 20 minutes
Cook Time
1 hour
Ingredients
Servings: loaf
Instructions
  1. Line a 2lb loaf tin, and preheat oven to 160C/325F/gas mark 3
  2. Place all the ingredients in a bowl and beat until smooth. This will only take 2 minutes with a hand mixer, a little longer with a wooden spoon.
  3. Spoon into the prepared tin and smooth level. Bake for 1 hour, or until golden and well risen. Cool on a rack before storing in an airtight container. Leave for 24 hours before cutting.
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