Classic Creamed Loaf Cake
This classic creamed loaf cake has a tender crumb with a lovely vanilla aroma. It is topped with a cream cheese frosting and a scattering of chocolate pieces.
Prep: 40 min
Cook: 1 h 20 min
Servings: 2
Method
01.
Preheat the oven to 160 °C. Grease two loaf tins (about 12 x 23 cm) with butter.
02.
In a bowl, mix the flour sifted with the baking powder and a pinch of salt. Using a hand mixer or a stand mixer on high speed, cream the butter and sugar until pale and fluffy; this takes about 8 minutes. Reduce the speed to medium and beat in the vanilla extract.
03.
Add the eggs gradually in 4 batches, beating well after each addition, then scrape down the sides of the bowl with a spatula. Reduce the mixer speed to low and gradually fold in the flour in 4 batches, just until absorbed – do not overmix.
04.
Divide the batter between the greased tins and smooth the surface. Bake for about 65–80 minutes, until a skewer inserted into the centre comes out clean. Remove and leave to cool in the tins for 30 minutes. Then turn out and leave to cool completely on a wire rack.
05.
For the frosting, beat the butter and sugar for 2–3 minutes until smooth, then beat in the cream cheese. Pile the frosting on top of the loaf, sprinkle with chocolate pieces and chill in the fridge.
