Old Fashioned Weetabix Loaf Cake
Servings: 12 slices
Calories: 229kcal
This Old-fashioned Weetabix Loaf Cake only needs 5 everyday store-cupboard ingredients to produce a delicious loaf cake that can be sliced and spread with butter, margarine and/or fruit jam. It is also very good toasted for breakfast. This recipe naturally does not require added fat nor does it require eggs. It can be easily prepared as vegan-friendly by using dairy-free milk but of course your usual milk will be fine for this recipe.
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Equipment
- 2 Ib (900g) loaf pan & baking paper to line the loaf pan
- Mixing bowl
- mixing spoon
- cutlery spoon or small spatula
- cooling rack optional, can simply place the loaf cake on a chopping board to cool
Ingredients
- 225 grams sultanas (or replace with raisins, currants or a dried fruit mix)
- 3 Weetabix (breakfast cereal) (about 60-65grams Weetabix, Weet-bix or a supermarket copy-cat version)
- 225 grams caster sugar (or granulated sugar)
- 430 millilitres milk (we use oat, soya, or almond milk but your usual milk will be fine for this recipe)
- 225 grams self-raising flour (sieved)
Instructions
The night before or at least a few hours before baking:
- Add the sultanas, sugar, Weetabix and milk to a bowl, stir well and mash the Weetabix a little so that it goes under the milk.Place a cover over.225 grams sultanas, 3 Weetabix (breakfast cereal), 225 grams caster sugar, 430 millilitres milk
Preheat the oven to 150°C Fan / 170°C / 340°F / Gas Mark 3.
- Prepare the loaf pan by adding a little vegetable oil or margarine to the insides and line with a layer of baking paper or a loaf pan paper case insert.
- Stir through the flour into the Weetabix mixture until combined.225 grams self-raising flour
- Scoop the loaf cake mixture into the loaf pan and level down the top with a spatula or back of a spoon.
- Bake on the middle shelf of the oven until risen, golden and a skewer popped in comes our clean. This can take anywhere between 1- 1 ½ hours. My Weetabix loaf was ready after 1 hour and 10 minutes in a fan oven.
- Allow to cool for a few minutes in the loaf pan before carefully removing out of the loaf pan and placing on a cooling rack to cool completely.Remove the baking paper or paper insert before cooling to avoid the paper sticking to the loaf cake as it cools.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Once the loaf cake has baked do remember to remove the baking paper, if used, before cooling as it can stick firm to the cake as it cools.
- Store Weetabix cake wrapped in parchment paper or kitchen foil, or a layer of both, and place in airtight container, bread or cake tin for up to 4-5 days.
- Store in a cool, dry area.
- To refresh staler slices toast or grill and add some butter or your preferred spread. Or bake for a few minutes until heated through.
- To freeze wrap up well with parchment paper and an extra layer of kitchen foil. To thaw remove the coverings and place on a chopping board or cooling rack until the cake is at room temperature.
- Freeze individual slices or the entire loaf cake. A piece of baking paper between each slice will aid removal of a slice or two at a time from the freezer.
- Instead of sultanas (golden raisins) replace with raisins, currants or a dried fruit mix.
- Caster sugar (super-fine) can be replaced with granulated sugar.
- Replace the self-raising flour with plain or all-purpose flour but include 2 teaspoons of baking powder sieved along with the flour, plus a few pinches of salt.
- Any version of Weetabix (boxed breakfast cereal) can be used including supermarkets own copy-cat ones.
- If your in the US 430ml of milk in cups is: 1 ¾ cups + 2 tablespoons
Nutrition
Calories: 229kcal | Carbohydrates: 55g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 228mg | Fiber: 3g | Sugar: 33g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg
