Let them eat cake - a new recipe for the new loaf tins

We are delighted that master baker, Robert Swift has tried and tested the new loaf tins and agreed to give us a special recipe for both white and wholemeal bread for us to include with every tin.
Bread is definitely one of the finest foods there is and I have yet to meet anyone who can resist the smell of a freshly baked loaf.
Be it a ploughman's lunch or a humble jam sandwich, good bread is at the heart of so much that we enjoy.......... bacon sarnie anyone?
And there is something primordially satisfying in creating your own bread, so please create time for yourself and give bread making a go.

With Robert providing the bread making expertise, I decided to have a go at creating a brand new cake recipe to celebrate the launch of the loaf tins.
After all, if you can bake good bread in them, there's no reason not to use them for other things - I also have a meatloaf and a nut loaf in mind.............

But for now, make do with cake

This is not too sweet and I've used wholemeal flour, so that you can feel virtuous without sacrificing any yumminess.

100g raisins
Juice and grated rind of 1 orange
100 g butter
50g peanut butter
100g soft brown sugar
2 eggs
150g wholemeal flour

Soak the raisins in the orange juice for at least 30 minutes
Pre-heat the oven to 180ºC
Cream the butter, peanut butter and sugar.

  

Add the eggs and beat well.

Stir in the raisins with the orange juice and the grated orange zest and mix well.
Fold in the flour.

Grease your 1lb loaf tin or line it with baking parchment, a butter paper or a loaf tin liner.
Spoon the mixture into the tin and level the surface.

Place in the oven and cook for 30 minutes - or until a skewer comes out clean.

Leave in the tin for 10 minutes, then turn out and peel off the paper.
Store in an airtight tin - if you can resist eating it all in one go.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk