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    Home » Recipes » Loaf Cakes

    Published on Jul 31, 2014. Modified on Nov 12, 2024 by bakingqueen74. This post may contain affiliate links. 7 Comments

    Redcurrant and Orange Loaf Cake

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    Jump to Recipe

    This redcurrant and orange loaf cake recipe produces a moist loaf cake and includes fresh redcurrants, as well as grated apple and orange extract which really bring out the flavour of the berries.

    A loaf cake filled with redcurrant cut open on a white plate.
    Jump to:
    • Picking your own berries
    • Redcurrants in baking
    • Ingredients
    • Method
    • Recipe
    • Reviews

    Picking your own berries

    I love this time of year, when it is hot and sunny, and above all the shops are full of all different kinds of British summer fruits. There’s such a good range right now.

    We have two great pick-your-own farms near where I live in Surrey (UK), Crockford Bridge Farm in Addlestone and Garsons Farm in Esher.

    You can pick redcurrants and blackcurrants, along with lots of other fruit and vegetables at Garsons, and lovely raspberries, strawberries and blackberries amongst others at Crockford Bridge Farm.

    We will definitely be paying both of them a visit this summer, as the kids will enjoy it for an activity too.

    Redcurrant cake is a delicious benefit from picking your own!

    Redcurrant and orange loaf cake

    Redcurrants in baking

    I got my redcurrants from the supermarket this time though, they were a good price and looked delicious.

    The flavours in this Redcurrant and Orange Loaf Cake were great, even though the redcurrants alone tasted a little bit sour during our taste tests before baking!

    Of course, you wouldn’t normally eat them without cooking, and baking them in the cake really helps.

    Make sure you check out my collection of redcurrant recipes (also including blackcurrant and gooseberry recipes) to try if you love these traditional summer fruits!

    Loaf cake in a baking tin, after baking.

    Once baked, the cake was lovely and moist from the grated apple, and the orange extract really brought out the sweetness of the redcurrants. Definitely one to make again!

    The redcurrant loaf cake itself has a lovely texture and the colour and taste of the redcurrants through it is lovely. 

    horizontal shot of loaf cake on plate with redcurrants next to it.

    Ingredients

    Here’s what you will need for this recipe – get the exact measurements from the recipe card further down the page:

    • self raising flour
    • butter
    • light brown sugar
    • eating apple
    • eggs
    • orange extract – or replace this with orange zest.
    • redcurrants – fresh or frozen and defrosted.

    Method

    Here are the step by step instructions to make this recipe.

    1. Grease and line your cake tin, I used a loaf liner in my 2 lb loaf tin.
    2. Weigh out the flour, butter and sugar and place in a large bowl. Rub the ingredients together with your fingers, like making crumble, until you have the texture of fine breadcrumbs.
    3. Grate your apple into a bowl – using your normal cheese grater is fine – and mix it into the eggs and orange extract.
    4. Stir the apple and egg mixture into the flour and butter mixture, and mix until just combined.
    5. Add about three quarters of the redcurrants and mix in.
    6. Scrape the cake batter into your tin and spread it out.
    7. Spread the remaining redcurrants on top and press them in lightly. Remember to keep a few back to decorate the cake with.
    8. Bake at 180℃ / 350℉ for around 45 minutes, until lightly brown and a skewer in the centre comes out clean

    Pin this recipe for later:

    Recipe

    Close up of a sliced redcurrant loaf cake, showing the fruit inside.

    Redcurrant and Orange Loaf Cake

    A fruity loaf cake ideal for summer with fresh redcurrants, grated apple and orange extract
    4.60 from 5 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 8 people
    Calories: 394kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 250 g self raising flour
    • 175 g butter
    • 175 g light brown sugar
    • 1 small eating apple peeled and cored
    • 2 large eggs
    • 1 tsp orange extract
    • 200 g redcurrants stalks removed
    UK Measurements – US Measurements

    Instructions 

    • Grease and line your cake tin, I used a loaf liner in my 2 lb loaf tin.
    • Weigh out the flour, butter and sugar and place in a large bowl. Rub the ingredients together with your fingers, like making crumble, until you have the texture of fine breadcrumbs.
      250 g self raising flour, 175 g butter, 175 g light brown sugar
    • Grate your apple into a bowl using a cheese grater, and mix it into the eggs and orange extract.
      1 small eating apple, 2 large eggs, 1 tsp orange extract
    • Stir the apple and egg mixture into the flour and butter mixture, and mix until just combined.
    • Add about three quarters of the redcurrants and mix in.
      200 g redcurrants
    • Scrape the cake batter into your tin and spread it out.
    • Spread the remaining redcurrants on top and press them in lightly. Remember to keep a few back to decorate the cake with.
    • Bake at 180℃ / 350℉ for around 45 minutes, until lightly brown and a skewer in the centre comes out clean.

    Notes

    Make this recipe in a large 2 lb / 900 g loaf tin.
     
    Recipe adapted from this site.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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      Courgette and Poppy Seed Loaf Cake
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      Chocolate Loaf Cake with Maltesers

    Reader Interactions

    Comments

    1. Gizmorella says

      August 13, 2015 at 5:49 pm

      Hello, I made your Redcurrant loaf cake today with the berries from my garden, it came out so beautifully and so delicious i’ve been asked to make more! Do you know if its possible to freeze it?

      Reply
      • bakingqueen74 says

        August 13, 2015 at 6:22 pm

        Hi there, I haven’t tried freezing it but cake can normally be frozen. I don’t see why not, the only thing is it might get a bit soggy on defrosting as it is a moist cake. I am so glad you enjoyed it!

        Reply
    2. Laura@Baking in Pyjamas says

      August 10, 2014 at 10:47 am

      I love how moist that loaf looks, yum! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

      Reply
    3. Helen at Casa Costello says

      August 05, 2014 at 3:14 pm

      Wow this looks incredible – what a clever combination of flavours. Thanks again for linking up with #Bakeoftheweek x

      Reply
    4. Lucy @SupergoldenBakes says

      August 03, 2014 at 9:26 pm

      Wow I am envious that you have berry picking farms nearby! The fruit in the supermarket tends to spoil so quickly. This cake looks delicious! Thanks for linking to #CookBlogShare – check out the other entries on Pinterest http://www.pinterest.com/supergolden88/cookblogshare/
      and Google+
      https://plus.google.com/u/0/communities/107696809290414888934

      Reply
    5. Laura says

      August 03, 2014 at 8:11 pm

      The flavours in this cake sound like a lovely summery combination and one which I’d like to try myself. You have also reminded me how much I miss ruin picking but there aren’t many left near me now. I’m off to see if I can find one in a directory though because you’ve really made me want to go!

      Reply
    6. Nicole says

      August 03, 2014 at 5:05 pm

      Stopping by from Sweet and Savoury Sundays. Your red currant orange loaf cake looks so moist and delicious! When I was a little girl I used to love visiting my grandparents and picking currants off the bushes in their yard. Looking forward to trying your recipe. Thanks for sharing!

      Reply
    4.60 from 5 votes (5 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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