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Salted Caramel Popcorn Loaf Cake

A luxuriously light loaf, coated in deliciously luxurious Salted Caramel butter cream icing. This decadently delicious sponge is the perfect treat on a rainy day.. or any day!
1 hour 10 minutes
Serves 6
Easy

Ingredients

  • 100g Salted Butter
  • 100g Vegetable Oil
  • 200g Dark Muscovado Sugar
  • 4 Eggs
  • 1 tbsp Vanilla Essence
  • 200g Self-Raising Flour
  • 50ml Milk
  • 100g Caster Sugar
  • 150ml Double Cream
  • 15g Butter (Plus a little extra to thicken the frosting once whisked)
  • 200g Icing Sugar
  • Joe & Seph's Classic Caramel Popcorn

Method

  1. Pre-heat Oven

    Pre-heat the oven to 190C, grease and line the loaf tin with baking paper.

  2. Cream Ingredients Together

    Cream the butter, oil and sugar together until pale and then slowly combine the eggs, vanilla and milk.

  3. Fold In Flour

    Fold in the flour.

  4. Bake For 55 Minutes

    Spoon the batter into the prepared tin and level the surface. Bake for 55 minutes until golden brown (test the cake is baked through with a skewer or knife- if clean, it’s cooked).

  5. Leave To Cool

    Leave to cool for at least an hour before icing.

  6. Make The Caramel

    To make a caramel heat the sugar, butter and cream until all the sugar is dissolved and the mixture turns and amber colour and bubbles.

  7. Make Butter Cream Icing

    Using an electric whisk, combine the caramel with icing sugar. If it is too thin then add a little extra butter to thicken it- It is a butter cream icing.

  8. Decorate With Popcorn

    Decorate as desired with frosting and caramel popcorn varieties. To get the lines across it, drag a fork horizontally across the cake

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