Raspberry loaf cake is great for elevenses, afternoon tea, a simple dessert with custard or just as a cakey treat whenever you need one! Raspberries don’t last very long and it’s always such a shame to throw food away so if you have some left over, this recipe is perfect. This same recipe also works with blackberries, strawberries (that are diced) and gooseberries, if you’re into sour things. I really love using fresh berries in cake. It adds nice little bursts of flavour to what would otherwise be just another boring sponge cake. The Boy tends to moan if I make a boring sponge cake too often. He gets fed up of the same things so his favourites change often, this is already last weeks favourite!
You don’t have to make this as a loaf cake but I think it works best without any buttercream or frosting on the top. The chocolate drizzle is perfect and doesn’t detract from the raspberry flavour at all. I think if the cake was iced, the flavour of the raspberries would be diluted and if you’re having a raspberry sponge cake it really needs to taste of raspberries, not icing. Raspberry loaf cake always reminds me of the warmer weather as I tend to make this recipe quite a lot during the Summer as it’s a great addition to my picnic basket. It’s a hard wearing cake too. It doesn’t crumb easily as the raspberries make it a little bit dense. That’s a good thing as you can spread it with a bit of jam or butter for an early morning snack and not feel too guilty about having cake before lunch.