Sticky Toffee Hot Cross Loaf Cake
Time
30 Minutes prep (1 Hour baking time)
Difficulty
Easy
Serves
8-10
This Sticky Toffee Hot Cross Loaf Cake from Jessie Bakes Cakes takes the flavour of hot cross buns and combines it with sticky toffee pudding! The loaf cake is flavoured with warming spices, orange zest and Whittard Sticky Toffee White Hot Chocolate. The sponge is studded with juicy sultanas and brushed with gooey golden syrup, before being topped with sticky toffee icing and crunchy chocolate orange mini eggs!
INGREDIENTS
For the Loaf Cake
300g unsalted butter, room temperature
250g golden caster sugar
3 eggs large (or 4 medium eggs)
300g wholemeal self-raising flour
1tsp cinnamon
1tsp mixed spice
3 tbsp Whittard Sticky Toffee Pudding Hot Chocolate
1 large orange, zest only
4 tsbp milk
100g sultanas
1 tbsp golden syrup
For the icing and decoration
1 tbsp Whittard Sticky Toffee Pudding White Hot Chocolate 40ml milk (approx. 2 tbsp)
100g icing sugar
Pinch of salt
Chocolate Orange Mini Eggs, crushed and whole
METHOD
Sticky Toffee Hot Cross Loaf Cake:
- Preheat the oven to 160°C fan / 180°C conventional. Grease and line a 2lb loaf tin with baking paper.
- In a large bowl, cream the butter and golden caster sugar together until light and fluffy.
- Beat in the eggs one at a time, adding one tablespoon of the 300g flour with each egg to stop the mixture from curdling.
- Stir the flour, cinnamon, mixed spice, hot chocolate powder and orange zest together in a separate bowl.
- Tip the dry ingredients into the butter mixture and add the milk. Fold until smooth and combined, the mixture will be thick.
- Fold in the sultanas
- Spread into the loaf tin and bake for 65-70 minutes. This time is a guideline as all ovens differ. Keep a close eye on the loaf cake after 65 minutes. When fully baked, the loaf cake should look golden brown, have risen and spring back when lightly pressed in the middle
- Leave to cool in the tin for 15 minutes, then lift out and place on a wire rack
- Heat the golden syrup in a small saucepan and whilst the cake is still warm, brush the top with a little syrup, letting it sink into the sponge. Leave to cool completely.
- To make the icing, first combine the hot chocolate powder and milk in a mug. Heat in the microwave for 20 seconds, then stir until smooth. Pour into a bowl and add the icing sugar and salt, then mix until smooth.
For the Loaf Cake:
300g unsalted butter, room temperature
250g golden caster sugar 3 large (or 4 medium eggs), room temperature
300g wholemeal self-raising flour
1tsp cinnamon
1 tsp mixed spice
3 tbsp Whittard Sticky Toffee Pudding White Hot Chocolate
1 large orange, zest only
4 tbsp milk
100g sultanas
1 tbsp golden syrup
For icing and decoration:
1 tbsp Whittard Sticky Toffee Pudding White Hot Chocolate
2 tsp Sticky Toffee Pudding White Hot Chocolate
40ml milk (approx. 2 tbsp)
100g icing sugar
pinch of salt
Chocolate Orange Mini Eggs, crushed and whole
Sticky Toffee Hot Cross Loaf Cake:
- Preheat the oven to 160°C fan / 180°C conventional. Grease and line a 2lb loaf tin with baking paper.
- In a large bowl, cream the butter and golden caster sugar together until light and fluffy.
- Beat in the eggs one at a time, adding one tablespoon of the 300g flour with each egg to stop the mixture from curdling.
- Stir the flour, cinnamon, mixed spice, hot chocolate powder and orange zest together in a separate bowl.
- Tip the dry ingredients into the butter mixture and add the milk. Fold until smooth and combined, the mixture will be thick.
- Fold in the sultanas.
- Spread into the loaf tin and bake for 65-70 minutes. This time is a guideline as all ovens differ. Keep a close eye on the loaf cake after 65 minutes. When fully baked, the loaf cake should look golden brown, have risen and spring back when lightly pressed in the middle.
- Leave to cool in the tin for 15 minutes, then lift out and place on a wire rack.
- Heat the golden syrup in a small saucepan and whilst the cake is still warm, brush the top with a little syrup, letting it sink into the sponge. Leave to cool completely.
- To make the icing, first combine the hot chocolate powder and milk in a mug. Heat in the microwave for 20 seconds, then stir until smooth. Pour into a bowl and add the icing sugar and salt, then mix until smooth.
