EASTER SPICED LOAF RECIPE (BREAD MAKER)
A breadmaker loaf recipe changed from a hot cross bun loaf recipe that I found as I dont like the icing topping and I wanted more spice.
Provided by Candy in Tyrone
Categories Breads
Time 3h10m
Yield 6 Slices, 4 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the flour and the spices in a bowl.
- In the bread maker pan, pour in the water; add the egg, butter, sugar and salt. Add the spiced flour making sure the water is all covered. Sprinkle yeast over the flour. If your machine recommends that you add the dry ingredients first simply reverse the order that you add them to the pan.
- Set the Bread Maker to sweet loaf, small loaf and medium crust, at the beep add the mixed fruit.
- Once the loaf is cooked remove from the pan and glaze with the sugar glaze.
- Slice and toast and cover in butter.
Nutrition Facts : Calories 637.3, Fat 10.6, SaturatedFat 5, Cholesterol 62.5, Sodium 680.8, Carbohydrate 128.9, Fiber 10.8, Sugar 19.9, Protein 14.9
VELIKONOCNI SEKANINA- EASTER LOAF
Make and share this Velikonocni Sekanina- Easter Loaf recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and stir thoroughly.
- Pour into greased 8" x 8" pan.
- Bake 45 minutes to 1 hour at 300 degrees.
- Cut into squares.
- Serve warm with celery sticks, or cold with mustard for snacking.
Nutrition Facts : Calories 231.7, Fat 13.4, SaturatedFat 4.7, Cholesterol 414.5, Sodium 566.3, Carbohydrate 0.7, Sugar 0.7, Protein 25.1
SIMNEL LOAF CAKE
Celebrate Easter with our stunning simnel loaf cake. Hidden marzipan along with a toasted marzipan and cherry decoration makes this a showstopper dessert
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 15
Steps:
- Put the mixed dried fruit in a bowl with the orange juice and zest and 1 tbsp water. Cover and microwave for 2 mins, then leave to cool completely. Alternatively, heat gently in a pan, stirring now and then until the liquid has been absorbed and leave to cool.
- Heat oven to 180C/160C fan/gas 4 and oil a 900g loaf tin before lining the base and sides with baking parchment. Roll out 50g of the marzipan into a sausage that is as long as the loaf tin. Wrap the remaining the marzipan and set aside for later. Beat the butter and sugar together until creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla (all in one go) and mix until well combined. Stir in the cooled, soaked dried fruit, then fold in the cherries.
- Pour the cake batter into the tin until it is halfway full. Lay the sausage of marzipan down the middle, then scrape in the remaining cake mixture, making sure the marzipan is covered. Bake for 40-50 mins. Check it's cooked by inserting a skewer into the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely.
- Mix the icing sugar with the juice from the lemon and enough water (about 1 tbsp) to make a thick but pourable icing. Roll the remaining marzipan into 6-8 equal-sized balls, and caramelise, if you like (see tip below). Drizzle the icing over the top of the cake, letting it stream down the sides a little. Top with the marzipan balls, alternating each one with a cherry. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 447 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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