Mixed berry loaf cake with cream cheese icing

Frosted toppings, coatings and fillings make delicious bakes even more opulent and tempting

Mixed Loaf Berries

by Liz O'Keefe |

Serves 8

250g unsalted butter, softened, plus extra for greasing

150g caster sugar

3 eggs

150g defrosted mixed berries

250g self-raising flour

1 tsp baking powder

1/2 tbsp ground cinnamon, plus extra for dusting

200g icing sugar

100g cream cheese

1kg loaf tin

baking paper

piping bag with star nozzle

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the loaf tin with baking paper. In a large mixing bowl, cream together 150g of butter with the caster sugar for 2-3 mins until fluffy. Beat in the eggs, one at a time, until fully integrated.

Reserving 2 tbsp for decoration, mix in the berries, then fold in the flour, baking powder and cinnamon. Transfer the mixture to the prepared loaf tin and bake for 45-50 mins until firm and golden. Allow to cool in the tin completely, then transfer to a serving plate.

In a clean bowl, whisk the remaining 100g of butter, then add the icing sugar gradually. Whisk for 2 mins, then whisk in the cream cheese, and whisk for 2 mins again. Transfer the mixture to the piping bag and pipe icing from side to side, width-wise. Dot over the reserved berries and dust with cinnamon. Serve.

More recipes for frosted toppings are in the March 2022 issue of LandScape magazine...

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