Back to School Fruit Flake Loaf

    Total cooking time: 60 minutes.

Servings: 12

You will need:
  • 4 packs (18g) Fruit Bowl Strawberry Fruit Flakes
  • 4 packs (18g) Fruit Bowl Raspberry Fruit Flakes
  • 175g softened unsalted butter (plus extra for greasing)
  • Zest of 2 large lemons
  • Juice of 1 lemon
  • 175g golden caster sugar
  • 3 medium eggs
  • 280g self-raising flour
  • Drop of milk
  • 50g icing sugar
  • 900g loaf cake tin
  1. Heat the oven to 160c/gas mark 3
  2. Grease and line the loaf tin with baking parchment
  3. Beat the butter and sugar together in a large bowl until light and fluffy
  4. Gradually beat in the eggs, then fold in the flour
  5. Stir in the Fruit Flakes and add the lemon juice. Mix well to combine
  6. If the mixture is dry at this stage, add a drop of milk
  7. Spoon the batter into the tin and smooth the top with a spatula
  8. Bake for 50 mins to 1 hour until a skewer inserted into the middle comes out clean
  9. Cool in the tin for 10 mins before removing, then leave on wire rack to cool completely
  10. In a small bowl, mix the lemon juice and icing sugar into smooth paste and drizzle over the cake
  11. Send us a photo of your #fruitbowlloafcake
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