An old fashioned loaf cake recipe!

My grandma baked endlessly throughout my childhood. As a result, my memories of my grandparents’ house are of sweet treats on tap and the most comforting, cosy smell of home baking!

Recently I was thinking of a delicious loaf cake she used to bake. She called it ‘sticky loaf’ and I absolutely loved it. She would always bake one for us when we set off on holiday, to take with us! The idea I think was that it kept well and was actually slightly better a day or two after baking.

I can’t begin to tell you how I used to crave a slice of this gorgeous cake. The tin would be opened at a picnic spot and I’d be there in a flash, hoping for a big slice!

Unfortunately, I didn’t ever think to ask my grandma for the recipe and I’ve been content just to enjoy the memory. Until recently!

I set about trying to recreate this delectably sticky, flavoursome loaf cake. I discovered that it is very much an old fashioned recipe similar to the ‘boiled fruit cakes’ in old baking books and ‘tea loaves’, again, a staple of old Be-ro and other old recipe books found at the flea market! I discovered that the delicious deep flavour and moist texture came from dates. In fact, if you happen to serve this warm, it’s not unlike sticky toffee pudding. We tried it warm with ice cream here and it was a big hit!

Anyway, I’ve added the recipe and if you do make it, I’d love to know what you think! It took me back to very happy days and it’s definitely going to become a staple in my kitchen from now on.

 

Sticky Loaf

A smooth, comforting loaf with a sticky top and rich old-fashioned flavour - perfect sliced and buttered with a cup of tea!

You’ll Need:

- 225g stoned dates, finely chopped

- 75g butter

- 175g soft brown sugar

- 1 tsp bicarbonate of soda

- 250ml boiling water or strong tea

- 1 large egg

- 225g self-raising flour

- Pinch of salt

For the sticky glaze:

- 2 tbsp soft brown sugar

- 2 tbsp water

- 1 tsp butter

To Make:

1. Preheat oven to 170°C (150°C fan) / 325°F. Grease and line a 2lb loaf tin.

2. Place dates, butter, sugar, bicarb, and boiling water or tea in a bowl. Stir and

leave to cool for 10–15 minutes.

3. Once cooled slightly, stir in the egg.

4. Fold in sifted flour and salt. Mix gently until smooth.

5. Pour into the loaf tin and bake for 70 mins, or until a skewer comes out clean.

6. While still warm in the tin, gently heat the glaze ingredients in a small pan until

melted and syrupy. Brush over the top of the loaf and let it soak in.

7. Leave to sit for 10-15 minutes before turning out to cool completely.

To Serve:

Slice thickly and enjoy with butter. Keeps beautifully for several days and tastes even better the next day. The top becomes glossy and slightly tacky. The perfect indulgent old-fashioned treat!