Tuesday, 18 June 2013

Lemon, Blueberry & Blackcurrant Swirl Loaf


I was recently approached by Scottish preserves manufacturer Mackays to try out some of their jams and preserves in my baking. Baking is the main place that I use jam, although this tends to be mainly spreading it in the middle of sandwich cakes! I end up with half a jar of jam left in the fridge that I never end up using (I found two before writing this post) I've never gotten that creative with jam so this was a great opportunity for me to try out new ways of using it in my baking. I made this loaf twice and used up the whole jar of jam, finally an empty jar!


 

The jam I used for this bake was Mackay's Blueberry & Blackcurrant Preserve. You can find out more about this preserve or find where to buy it by clicking here.


To make the loaf I creamed together 175g caster sugar and 175g butter. I then added 3 eggs and the zest of one lemon and mixed well. Finally I folded in 200g self raising flour and 25g ground almonds.


I put the mixture into a lined loaf tin, then spooned the jam on top. Using a knife I swirled the mixture around.


I baked on 160C/325F/Gas Mark 3 (turn up to 180C/350F/Gas Mark 4 if not using a fan oven) for about an hour.



I love the look of the swirl effect on the top of the loaf! This cake was eaten up quickly and the fruity flavours all compliment each other well. It was really delicious and I found myself going back for more. I only had one complaint - more jam next time! The jam was the real star of this bake. This is a great first time bake if you want to try out a new way of using jam in baking. Look out for more posts as I continue my jam adventure!


I am entering this bake into this month's Calendar Cakes challenge - Pump Up The Jam! by Laura Loves Cakes and Dolly Bakes.


And into the first Feel Good Food challenge by Victoria at Kick At The Pantry Door. The ingredient this month is blueberries. I'm hoping a blueberry jam will count!

15 comments:

  1. I hate to think how many open jam jars I have - time to use them up I think. Good idea.

    ReplyDelete
    Replies
    1. Thanks Angela! I know the feeling, I never use the whole jar, but this time I did!

      Delete
  2. I'm not a big fan of jam so there's always several open jars lying around the kitchen. But I like the results achieved when used to bake with - the loaf looks delicious! :-)
    www.thisbakergirlblogs.com

    ReplyDelete
    Replies
    1. I;m exactly the same, I use a bit for baking then leave it. I hope you can use up some leftovers with this recipe!

      Delete
  3. This looks lovely, blueberry and lemon is one of my favourite combinations. :)

    ReplyDelete
    Replies
    1. Thanks Susie! Me too it's yummy :)

      Delete
  4. I can just imagine sitting down with a bug mug of tea and digging into a slice (or two) of this cake! Thanks for linking up with Feel Good Food!

    ReplyDelete
  5. This is a great idea for using up jam in the fridge...I always end up with jars half finished too! This cake looks lovely and I can imagine the fruity swirl really livens it up! Thanks for entering this month's Calendar Cakes :-)

    ReplyDelete
    Replies
    1. Thank you Laura! I think a lot of people are in the same situation with leftover jam lying around and I'm glad to help liven up some cake with it!

      Delete
  6. This loaf looks amazing Kat! Mackay's jams are so versatile - much more to do with them than spread on toast!

    ReplyDelete
    Replies
    1. Thanks Stuart! I know my mind is so full of ideas for the other jars, hard to narrow it down!

      Delete
  7. Your cake sounds delicious. I found your blog through Calendar Cakes.

    ReplyDelete
    Replies
    1. Thanks Laura, glad you like it! Have you entered Calendar Cakes too? Would love to see what you made!

      Delete
  8. I am looking for a loaf cake recipe (perhaps a banana loaf?) that uses leftover jam/jelly as part of a replacement for the sugar that is creamed into the butter at the beginning of the mixing process. I was thinking of replacing half the sugar with jam. Would it be necessary to add a little more flour to offset the liquid part of the jam?

    ReplyDelete