Cinnamon Loaf

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5 from 1 vote

A festive Cinnamon Loaf recipe recorded by Nana Ling on 22 December 1939

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American, Australian, British

Servings: servings

Calories: 400kcal

Author: Libby Hakim

Equipment

loaf tin (24 x 14cm approx)

Ingredients

Cake

125 grams butter
1 cup brown sugar (200 grams)
1 egg
1 cup milk (250ml)
2 cups SR flour (300 grams) (or 2 cups plain/all purpose flour + 4 teaspoons baking powder)
pinch salt
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup mixed dried fruit
½ cup walnuts

Icing

125 grams cream cheese
50 grams butter
1 cup icing sugar (powdered sugar) 130 grams
1 tablespoon milk
2 tablespoons crushed walnuts
1 teaspoon silver cachous

Instructions

Cake

Pre-heat oven to 180 degrees celsius / 355 degrees fahrenheit.
Grease loaf tin and line with baking paper.
Cream butter and sugar until pale and fluffy.
Add egg and beat well to combine.
Sift together the flour, salt and spices and add to the mix, stirring to combine, alternately with the milk.
Stir the fruit and nuts through the mixture.
Pour mixture into loaf tin and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Cool for 10 minutes before turning cake out onto a wire rack to cool completely before icing.

Icing

Beat cream cheese and butter until soft and fluffy. Add icing sugar and milk and beat again until well combined.
Spread icing on cake and sprinkle crushed walnuts and cachous over icing.

Notes

Storing:

Store in the fridge, covered, for up to a few days.

Freezing:

The un-iced loaf can be wrapped and frozen for up to a few months.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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