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Raspberry-loaf-cake-1

Raspberry loaf cake

  • Not too tricky
  • 1.5 hours
  • Serves eight

You need:

  • 175ml strawberry & raspberry Optiwell
  • 200g caster sugar
  • 200g unsalted butter at room temperature (plus extra for greasing)
  • 3 medium eggs
  • 200g self-raising flour
  • 150g raspberries

What to do:

  1. Preheat the oven to 180C and grease and line a 2lb loaf tin.
  2. Beat the sugar and butter until light and fluffy.
  3. Mix in the eggs, one at a time, until combined. Don’t worry if the mixture starts to split.
  4. Stir in the flour until you have a thick batter.
  5. Gently fold in the Optiwell and the raspberries.
  6. Spoon into the loaf tin and smooth out the top.
  7. Bake for 45-60 minutes, until a skewer comes out clean.
  8. Allow the cake to cool in the tin and serve.
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