Pineapple, Coconut and Pecan Loaf Cake

If you’re not a big fan of the dreary winter months after Christmas has passed, give this summery tropical loaf cake a try! This cake is packed with delicious bits of pecan, raisins, coconut and pineapple chunks and is best enjoyed with a cup of tea (so will still keep you warm). It’ll keep up to 3 days in an airtight container.

Ingredients

  • 80 g pecan halves
  • 1 tin (432 g) crushed pineapple (or pineapple rings) in juice
  • 125 g unsalted butter
  • 150 g demerara sugar
  • 80 g raisins
  • 2 large eggs
  • 320 g self-raising flour
  • 50 g desiccated coconut
  • pinch of cinnamon
  • pinch of mixed spice

Directions

  1. Preheat the oven to 180°C / 160°C fan / 350°F and lightly roast the pecan halves for 7 minutes. Once cooled, roughly chop the pecans into small pieces.
  2. Increase the oven temperature to 190°C / 170°C fan / 375°F and line a loaf tin with parchment paper.
  3. If you’ve got pineapple rings/slices, blitz them for a quick second so that they are more like small chunks, rather than a puree.
  4. In a saucepan on medium heat, combine the pineapple juice, pineapple chunks, sugar and butter until everything is melted together.
  5. Take off the heat and add the raisins and spices. Leave to cool to room temperature.
  6. Whisk the eggs and mix into the pineapple mixture.
  7. Sift the flour into the wet ingredients and gently fold together.
  8. Add the pecans and 30g of the desiccated coconut and combine well.
  9. Pour into the loaf tin and sprinkle the remaining coconut on top.
  10. Bake for 50 minutes until a wooden skewer comes out clean.
  11. Leave to cool on a wire rack for 15 minutes before serving.
  12. Enjoy!

(Recipe adapted from Sweet by Yotam Ottolenghi & Helen Goh, ‘Pineapple, pecan and currant tin can cake’)

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Apple & Blackberry Loaf Cake

After a long, hot summer, cooler weather is finally upon us and I’m pretty relieved to be able to turn on the oven without fear of accidentally cooking ourselves in our apartment/furnace. No doubt I will be complaining about the bitter cold in the weeks to come, but for now I’m embracing the fall feels with this simple loaf cake 😀

I love that this recipe celebrates the end of summer with the last of the ripe, sweet blackberries, and the beginning of autumn with the crisp, tart apples. It’s a lovely bake that’s quick to whip together and can be kept in an airtight container for 2-3 days afterwards (if you have the self-control not to eat it all once it comes out the oven!).

This is another delicious loaf cake (see here for another autumn loaf and here for an indulgent dessert loaf) that I’ve added to my recipe book 😋 The apples keep the cake moist and lightly sweet. Feel free to add more spice if you prefer, and substitute the caster sugar with honey for a healthier bake!

Ingredients

  • 160 g butter, melted
  • 160 g golden caster sugar
  • 2 eggs
  • 1 tsp cinnamon
  • 4 rounded tbsp Greek yoghurt
  • 225 g self-raising flour
  • 2 eating apples (I used Braeburn)
  • 70 g blackberries

Directions

  1. Preheat the oven to 160°C / 140°C fan / 320°F.
  2. Line your loaf tin with parchment paper, and grease with butter (if needed).
  3. Beat together the melted butter and sugar, and add the eggs into the mixture one by one. Gently whisk until the mixture is pale and creamy.
  4. Add the Greek yoghurt and cinnamon.
  5. Sift the flour into the mixture and fold together.
  6. Chop the apples into small pieces (0.5cm cubes) and combine with the batter.
  7. Pour one-third of the batter into the loaf tin and dot with half the blackberries. Repeat with another third of the batter and the remaining blackberries before filling up the loaf tin.
  8. Smooth out the top of the mixture.
  9. If you wish, make a crumble topping using cold butter, flour, cinnamon and demerara sugar and sprinkle over the top of the loaf.
  10. Bake for 1 hour 5 mins at 160°C / 140°C fan / 320°F. For the remaining 15 mins, increase the temperature to 180°C / 160°C fan / 350°F.
  11. Leave to cool on a wire rack.
  12. Enjoy!

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