The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

family food

helend's picture

family food

Back home and relaxing on Sunday evening after visiting my family for the wekend. Did a batch bake on Friday evening after work to take some goodies down for Mum and Dad. Wish I could have taken the smell of fresh baking too!

At the moment everyone is feeling a little in need of TLC so I made a rich cherry and almond loaf to take along with a large white spelt tin loaf - great for chunky sandwiches and toast. To fill the oven I made a date cake for us to come back to which smelt fudgy and warm when I cut it into chunks. A bit of a marathon but the gluten in spelt flour works quickly and by cooking it all together at 170c in a forced air oven, the moistness from the cakes and the slow temperature lets the bread crust develop.

Back to work tomorrow...


shi's picture

helen I would like to try the cherry and almond loaf can u give me the recipe

helend's picture

Hi Shi

Here is the recipe - it is one I've adapted over the years from a recipe out of two or three cookbooks.

I use a fan oven so cook about 10-15 degrees lower than recommended, also I check sooner than most recipes say. My oven temperature for this is 160 degrees celsius and about 55 minutes until risen, firm and only dry crumbs attaching to a skewer.

A large loaf tin - I use a 2lb tin but it is quite generous about 13 x 25 x 7 cm deep, lined with a large loaf tin liner

8 oz butter
6-7 oz unrefined caster sugar (or half light brown and half ordinary caster sugar)
3 large eggs
1 1/2 tsp almond essence
4 oz ground almonds
10 oz plain flour
1 1/2 tsp baking powder
good pinch salt
8 oz glace cherries, halved, washed and dried
about 2 1/2 fl oz milk

Preheat the oven (160 celsius fan)

In a large bowl beat the butter and sugar until pale and fluffy, then
beat in one egg at a time, adding a tablespoon of flour to each egg to stop curdling. Add the almond essence with the last egg. Stir in the ground almonds.

Sift on the flour, baking powder and salt and fold into the mix using enough milk to make a soft dropping consistency. Then fold in the cherries.

Spoon into the tin and bake 55-65 minutes until cooked through. Leave to cool in the tin.

Hope it is good!


PS I make the same loaf with raisins instead of cherries, the grated rind of an orange and orange juice instead of milk. Also I use white spelt flour sometimes too.

shi's picture

thanx helend I think i'll have a go at your recipe, most of the ingredients will be easily available. I also have a fan oven so i'll stick to your temp. Do you think I could use fresd cherries, i think Ill try that next time or if u have a recipe for dessert or bread using fresh cherries please share it with me.