Moist Sloe Gin and Blackberry Loaf Cake Recipe
This indulgent loaf cake captures the essence of the British autumn with deep, fruity notes of sloe gin and pockets of jammy blackberries. Finished with a sharp sloe gin-infused glaze, it is the perfect companion to a cozy afternoon tea.
- Prep
- 20 min
- Bake
- 55 min
- Serves
- 10
- Level
- Easy
- Per serving
- 345 kcal
Method
Preheat your oven to 180°C (160°C fan/350°F) and line a 2lb loaf tin with parchment paper.
In a large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition, along with a tablespoon of the flour to prevent the batter from curdling.
Gently fold in the remaining flour, lemon zest, and 50ml of the sloe gin until just combined.
Toss the blackberries in a teaspoon of flour to prevent them from sinking, then gently fold them into the cake mixture.
Pour the batter into the prepared loaf tin and smooth the surface. Bake for 50-55 minutes until a skewer inserted into the center comes out clean.
While the cake is cooling slightly in the tin, whisk together the icing sugar and the remaining 30ml of sloe gin to create a smooth, thick glaze.
Prick the top of the warm cake several times with a skewer and pour the glaze over the top, allowing it to soak in and run down the sides.
Notes from the kitchen
Ensure your butter is at room temperature for a better emulsion and a lighter crumb.
Do not overmix once the flour is added; fold gently to keep the air in the batter.
If the cake is browning too quickly in the oven, cover the top loosely with foil for the last 15 minutes.
Using fresh, wild blackberries provides the best tart contrast to the sweet gin glaze.
