Fruit cake recipe Ingredients 260g veggie peelings 150g coconut oil (plus extra to grease the loaf tin) 225g light brown muscovado sugar Four medium eggs 225g self-raising flour One tsp ...

This is why traditional fruit cake recipes often require you to bake the cake slowly at a low temperature and to line the inside and outside of the tin with paper: a double thickness of parchment ...

Loaf cakes tend to keep well, if wrapped in paper and stored in an airtight tin. Some even taste better after a few days, like a ginger cake. Loaf cakes also freeze brilliantly, just wrap them ...

Making clever use out of canned biscuits, this apple pie pull-apart bread recipe is delightfully sweet and super easy to make ...

Preheat your oven to 180°C and line a 2lb loaf tin with baking parchment. Cream the butter and sugar until the mixture is light and fluffy and pale in colour. Slowly add in the eggs, if the ...

The Cranberry Orange Cake is baked in a loaf pan and is hands down one of the most delicious and festive cakes you can m ...

Nigella Lawson describes her "simple" and "sweet" marzipan loaf cake as a "proper pudding". While marzipan loaf cake can be garnished with a dollop of creme fraiche and fresh raspberries ...

The holiday season is synonymous with tradition, and no dessert embodies that better than a classic fruit cake. For ...

Many years ago, Delia produced a series of recipes on a card with a newspaper. I think it was the Mail on Sunday, but not sure. One recipe was a glacé cherry, with assorted nuts with the cake mixture ...

Paired with folate-rich wholemeal flour and bananas (one of the best fruit sources ... Take the loaf out of the oven and let it cool to room temperature. Remove the baked cake from the tin and ...