Grab a loaf tin and get ready to make this delicious gluten free Raspberry Jam Loaf Cake, because it won’t disappoint. I can’t even begin to describe how moist and tender this cake is, or the way in which the raspberry jam oozes through the cake. This loaf cake is the ideal morning or afternoon tea snack, and pairs perfectly with a hot cup of tea.
What I love about this cake (apart from how delicious it tastes) is how versatile it is. If you aren’t the biggest raspberry jam lover you could swap the raspberry jam out for strawberry, blackcurrant or orange marmalade. You could also ice this cake with some vanilla or strawberry icing and cover with some sprinkles. This loaf cake would also be ideal, as the sponge layer for any trifle recipe.
I really can’t sing this cake’s praises enough, its straightforward to make, tastes incredible and is even loved by people who aren’t gluten free (what more could you want?). To ensure you get the best loaf cake possible, I have shared some of my top tips down below.
Tips to making a great loaf cake.
I promise making a loaf cake isn’t as difficult as these steps might look. Implementing these steps and processes will completely change your cake game for the better.
- Get organised, the less you have to linger weighing ingredients or lining trays means a lighter cake. Weight out all the ingredients you need and have them on hand.
- Preheat your oven ahead of time, keeping in mind that loaf cakes tend to bake the best on the middle shelf of the oven.
- Line the loaf tin with baking paper (don’t grease the tin with butter as the butter can leave a greasy residue) instead use baking paper.
- Make sure the cake ingredients are at room temperature (specifically the butter, eggs and milk). The butter should be slightly softened, but not completely soft otherwise it will become warm and oily. Having the eggs at room temperature, will ensures that the yolks and whites combine easier, which helps results in a more even bake.
- Use an electric beater to cream the butter and sugar together for about 3 minutes. You don’t want to over mix, but you need to cream the butter and sugar long enough so that the fine air particles in the butter can gently expanded and the softened sugar can distribute evenly though the cake.
- ALWAYS Sift the flour, this is a non-negotiable. Sifting the flour will help add a lightness to the cake mixture and remove any grittiness from the flour.
- Fold the flour into the cake mixture, do not use an electric beater, whisk, or vigorously stir the flour. The secret is to gently fold the flour using a spatula, making an “8” shape. Add the flour in small doses, folding it between each addition.
- Lastly DON’T over mix the cake (particularly when it gets to adding the flour and milk) over mixing will kill the cakes bubbles and make the cake hard in texture.
If you would like to see my other gluten free recipes, or if you have any questions you can get in touch with me here. I hope you enjoy! – Georgia
Gluten Free Raspberry Jam Loaf Cake
- Electric Beater
- 250 grams Salted Butter (Softened + Room Temperature)
- 1 teaspoon Vanilla Essence
- 1 1/2 cups (375g) Caster Sugar
- 5 Eggs
- 3 cups (400g) Gluten Free Self Raising Flour* see notes
- 1 cup (250ml) Milk
- 1 cup (1/2 cup per loaf tin) Raspberry Jam
- Grab the cold ingredients (butter, eggs and milk) out of the fridge and allow them to get to room temperature.
- Preheat the oven to 180 degrees fan forced. Line the two loaf tins with baking paper.
- Once the butter is at room temperature and slightly softened, place it in a large bowl.
- Using an electric beater, beat the butter, sugar and vanilla for 2-3 minutes.
- Once the mixture is pale and creamy in texture, add your eggs in one at a time. Using the electric mixer to mix between each addition.
- Remove the electric beater, and in a separate bowl sift the flour.
- Then add small amounts of the flour into the cake mixture and use a spatula to gently fold the flour in a figure 8 shape motion. Repeat these steps until all the flour has been added to the cake mixture (See tips above about not overmixing).
- Pour the milk into the cake mixture and using a spatula, fold until just combine.
- Then pour half of the cake mixture into the two separate lined loaf tins.
- Now dollop half a cup of raspberry jam over each loaf tin (1 cup of jam in total) in random sections, see pictures above for reference.
- Then pour half of the remaining cake mixture on top of one loaf tin, and the other half of the mixture on top of the other loaf tin.
- You should be left with two loaf tins that are ¾ of the way full with cake mix and have a jam layer in the middle.
- Smooth out the top layer of the loaf cakes using the back of a knife or spatula and tap the tins gently on the bench (this helps evenly spread the cake in the tin).
- Then place the two loaf tins on the middle shelf of the preheated oven and bake for 35-40minutes. Times may depend on the individual oven.
- Using a cake skewer insert the skewer into the middle of the cake and if it comes out clean and the cake is golden brown remove from the oven. Don’t worry if the cake looks a little darker or crunchy on the top, thats normal.
- Once cooked, remove the loaf tins from the oven and place on a cooling rack. Allow the cakes to cool in the tin, for 20 minutes.
- Once the cakes have cooled for 20 minutes, you can turn them onto the cooling rack and slice. Then enjoy!.
- The loaf should last 2-3 days in an airtight container, stored in a pantry.
- You need to use self-raising gluten free flour, not gluten free plain flour. The brand of gluten free self-raising flour that I use is from the brand Orgran.