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Salted Caramel Popcorn Loaf Cake
A luxuriously light loaf, coated in deliciously luxurious Salted Caramel butter cream icing. This decadently delicious sponge is the perfect treat on a rainy day.. or any day!
1 hour 10 minutes
- 100g Salted Butter
- 100g Vegetable Oil
- 200g Dark Muscovado Sugar
- 4 Eggs
- 1 tbsp Vanilla Essence
- 200g Self-Raising Flour
- 50ml Milk
- 100g Caster Sugar
- 150ml Double Cream
- 15g Butter (Plus a little extra to thicken the frosting once whisked)
- 200g Icing Sugar
- Joe & Seph's Classic Caramel Popcorn
- Pre-heat Oven
Pre-heat the oven to 190C, grease and line the loaf tin with baking paper.
- Cream Ingredients Together
Cream the butter, oil and sugar together until pale and then slowly combine the eggs, vanilla and milk.
- Fold In Flour
Fold in the flour.
- Bake For 55 Minutes
Spoon the batter into the prepared tin and level the surface. Bake for 55 minutes until golden brown (test the cake is baked through with a skewer or knife- if clean, it’s cooked).
- Leave To Cool
Leave to cool for at least an hour before icing.
- Make The Caramel
To make a caramel heat the sugar, butter and cream until all the sugar is dissolved and the mixture turns and amber colour and bubbles.
- Make Butter Cream Icing
Using an electric whisk, combine the caramel with icing sugar. If it is too thin then add a little extra butter to thicken it- It is a butter cream icing.
- Decorate With Popcorn
Decorate as desired with frosting and caramel popcorn varieties. To get the lines across it, drag a fork horizontally across the cake
Gorgeous recipe, lovely cake with a caramel flavouring, would definitely recommend.
Fantastic recipe, so moreish! Will definitely make more next time, yum!
Excellent well worth trying
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