Yummy loaf cake chockfull of almonds and pecans!
I had pecans to use up and found this recipe at lovefoodies. I left out the salt and almond essence from the original recipe. I never think the salt is necessary and I find almond essence makes things taste like marzipan and I don’t like marzipan!
If you need the ingredients in cups, best to head over to the original recipe.
Ingredients (this makes enough mixture for a 30 x 12 cm / 12 x 5 in loaf tin):
- 175 g / 6 oz butter/baking margarine
- 150 ml / 5 fl oz milk (the type you have in the fridge)
- 200 g / 7 oz caster or granulated sugar
- 2 eggs (medium or large)
- 100 g / 3.5 oz plain flour
- 100 g / 3.5 oz ground almonds
- 1 tsp baking powder
- 110 g / 4 oz pecans, chopped
Grease your loaf baking tin and line it with greaseproof baking paper.
Pre-heat your oven to 170 degrees C (150 degrees C fan)/ Gas Mark 3/ 325 degrees F.
Measure the flour, baking powder and ground almonds into a large bowl – set to one side.
Beat together the butter and sugar until light and fluffy. Use an electric stand mixer or electric hand beaters if you have them. You’ll need to beat the mixture for 3-4 minutes.
Add the eggs to the butter and sugar mixture and mix in until combined. Now add the milk and half of the dry ingredients (flour, baking powder and almonds). Stir gently until combined. Add the other half of the dry ingredients and stir through. Finally, add the chopped pecans and mix until they are evenly distributed through the cake mixture.
Pour the mixture into your prepared loaf tin and use the back of a spoon or spatula to spread out into an even layer.
Bake for approximately 1 hour. I checked on the cake after 45 minutes, but it really did need the hour and didn’t burn on top. I forgot to take a picture of the mixture before it went in the oven, so here’s a picture after it had been in 5 minutes…
When the cake has turned golden, risen and a knife or skewer inserted into the centre of the cake comes out clean, it’s done.
Leave your pecan and almond loaf cake to cool in the tin for 10 minutes before taking it out, removing the greaseproof paper and leaving it on a wire rack to cool completely.
The cake slices beautifully and is delicious. Like all cakes, it tastes best when enjoyed freshly baked.
Store the cake in an airtight container in a cool, dry place and it’ll keep well for at least 5 days.
And if you’re looking for other loaf cake recipes:
Banana and chocolate chip loaf cake.
Raspberry and walnut loaf cake.