Fresh peach loaf cake

    1 hour 15 min

    This delightful recipe makes one fresh peach loaf cake, ideal for afternoon tea with friends, bake sales or summer fêtes.

    10 people made this

    Makes: 1 peach loaf cake

    • 80g butter, softened
    • 110g golden caster sugar
    • 2 eggs
    • 3 large fresh peaches, stoned and finely chopped
    • 225g plain flour
    • 2 teaspoons baking powder
    • 1 pinch nutmeg
    • 1/2 teaspoon lemon zest

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 900g loaf tin and line with baking parchment.
    2. In a bowl, cream together the butter and the sugar until light and fluffy. Beat in the eggs one at a time until well incorporated then add in the peaches and mix well.
    3. Into a separate bowl, sift the flour, baking powder and nutmeg. Mix well then gradually add to the wet ingredients and beat thoroughly to ensure no lumps.
    4. Transfer the cake mixture to the prepared loaf tin and smooth the top.
    5. Bake in the preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the heat and cool before removing from the tin. Once cool, slice and serve.

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    Reviews in English (1)


    Used half a tin of peaches instead of fresh, as I had them open. Lovely moist cake, delicious warm from the oven, and nice cold the next day too.  -  11 Oct 2015

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