Fruity Wholewheat Loaf Cake Recipe

Name: Fruity Wholewheat Loaf Cake
Yield: 4 servings
Cuisine: American
Ingredients: 2 large eggs; 200 milliliters castor sugar; 100 grams butter, melted; 150 milliliters milk; 1 teaspoon vanilla extract; 3/4 cup flour; 2 teaspoons baking powder; pinch of salt; 3/4 cup wheat bran; 1 cup dried cake mix (raisins, sultanas, etc.)

Servings: persons

2 large eggs
200 milliliters castor sugar
100 grams butter, melted
150 milliliters milk
1 teaspoon vanilla extract
3/4 cup flour
2 teaspoons baking powder
pinch of salt
3/4 cup wheat bran
1 cup dried cake mix (raisins, sultanas, etc.)

1
Preheat your oven to 180u00b0C. Grease a 22cm loaf tin and line the base with some baking paper.
2
Beat the eggs and castor sugar together for a minute or two, until pale and creamy. Add the melted butter, milk and vanilla extract. Mix to combine.
3
Sift in the flour, baking powder and salt. Add the bran and cake mix. Mix until everything is just combined.
4
Pour the mixture into your prepared tin. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely before removing and slicing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large eggs, 200 milliliters castor sugar, 100 grams butter, melted, 150 milliliters milk, and more.

Yes, Fruity Wholewheat Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruity Wholewheat Loaf Cake

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