Caramel swirl loaf cake is sure to turn a few heads when it comes to serving. This impressive bake is oozing with caramel and topped with a sweet frosting. If you have any of this loaf left over (as if!), store in an airtight container for up to 2 days.
- 175g butter, softened, plus extra for greasing
- 175g golden caster sugar
- 3 large eggs
- grated zest 1 lemon
- few drops vanilla extract
- 125g self-raising flour
- 1-2 tbsp milk
- 100g ground almonds
- 397g can Nestle caramel
- For the frosting:
- 250g cream cheese
- 80-100g soft brown sugar
- toasted pecans, to decorate
Line and grease a 2lb loaf tin with baking paper, leaving a long overhanging strip either end. Cream together the butter and sugar, until light. Add the eggs, lemon zest, vanilla, and eat well after each addition. Fold in the flour, almonds and milk. Spoon the mix into the tin, adding blobs of half the caramel as you go (work in about 3 layers). Then swirl with a knife or skewer.
Bake for 45-50 mins at 180C/gas mark 4, until well risen and springy to the touch. Leave to cool in the tin.
Mix the cream cheese with the sugar and spread over the top of the loaf. Add the pecans. Mix the remaining caramel with hot water and use to drizzle the cake.
Give this loaf cake a naughty twist by adding chocolate chips to the mix!