This Christmas surprise everyone with this super whole wheat English loaf cake recipe! A jumbo-sized loaf cake to share with the whole family. A loaf cake reduced in fat but equally delicious! With this recipe you will look good more than good, they will love it!
We are preparing little by little for the end of the year, the prices are exorbitant and it is time to do it at home. Because it is not only cheaper, but also the quality of the ingredients we choose ourselves. In addition, we can decide what to fill and how much we will use for it.
There is nothing sadder than buying a Christmas pudding or a sweet bread that surprises when cutting because it has almost no filling (it does not look at all like the photo on the package). Therefore, there is nothing better than making them at home. In this way, we make sure that it is a rich, tasty and filling pudding.
Let’s talk a bit about the recipe:
These types of loaf cake recipes generally have the same ratio of sugar and butter. But today I leave you my version reduced in fat and sugars. Which still makes an incredible and super delicious loaf cake anyway. So go ahead and prepare it, I assure you it will be a total success!
The recipe is simple to make with simple ingredients that are easily accessible in any market. Still, it is recommended to have a hand or stand mixer because you need to mix a lot and without stopping. The beaten is what makes this family Christmas loaf cake so soft and fluffy.
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
For the filling you can choose a variety of ingredients and also how much money you want to spend. When using dehydrated fruits such as raisins, it is recommended to hydrate them with some liquor, brandy or water the night before preparation. This will not only make them taste better but also provide more moisture.
For the icing sugar bath (optional):
In this opportunity to bathe this whole wheat English loaf cake recipe, I bought powdered cane sugar (you can use whatever you have). And that is why you will notice a darker color than the traditional icing sugar bath. Also I have substituted the classic egg white in its preparation using powdered meringue for it.
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 400 g / 14.11 oz / 3 ¼ cups
- Whole cane sugar 150 g / 5.29 oz / 1 ¼ cup
- Baking powder 15 g / 0.53 oz / 1 tbsp
- Baking soda 1 tsp
- Soft butter 100 g / 3.53 oz / 2 ½ tbsp
- Liquid sweetener or stevia 1 tsp
- Eggs 4
- Filling: candied fruits, raisins, almonds, cashews, walnuts, etc. 300 - 400 g
- Icing Sugar Bath:
- Powdered cane sugar 250 g / 8.82 oz / 2 cups
- Meringue powder 2 tsp
- Lemon juice c / n
- In a bowl, place the butter and the whole cane sugar. Beat until creamy.
- Incorporate the eggs one by one without stopping beating. Add the vanilla essence.
- Add the whole wheat flour little by little with the baking powder and the baking soda (previously sifted). Beat until everything is integrated.
- Add the fruits in batches, mix with enveloping movements.
- Pour the preparation into a 30 cm / 11.85 in loaf cake pan previously buttered and floured.
- Bake in a preheated oven at low temperature 160-180 °C / 320-356 °F for approximately 30-40 minutes or until a toothpick is inserted and it comes out dry.
- Respect the baking times so it does not dry out.
- For more humidity add a teaspoon of honey.
- Moisturize dehydrated fruits before incorporating
- Icing sugar bath: mix the dry ingredients, gradually add lemon juice until the desired consistency is obtained. Beat for a few minutes.
- Let cool before coating with the glaze
- White sugar can be used.
- Can be used butter, margarine or any other type of cooking oil.
- Replacement of butter for oil: 80 ml / 5 ¼ tbsp.
- Store in a closed container.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.