This easy to make Glazed Strawberry Jam Loaf is super soft and moist with a tender crumb, making it a great dessert or tea time treat. A soft sponge with a jam swirl center topped with a simple glaze makes this a truly irresistible bake.
I love everything about this loaf, from how easy it is to make to its delicious taste and to how absolutely pretty it looks. While I was working with this loaf today, my son mentioned that it looks like a swiss roll / jelly cake roll. It does actually taste like it, but so much easier to make, especially if you have trouble rolling up a swiss roll, then this one's for you.
This is just a two layers of batter with strawberry jam swirled between the layers. Super easy and super delicious.
The absolute best part of any bake for me is the frosting and believe me, this frosting does not disappoint.
It is the crowning glory of this loaf... topped with sprinkles of course. Made with just powdered / icing sugar, hot water, and any color of your choice, it adds an amazing sweetness to this loaf.
Just a few tips and suggestions for this loaf
I use desiccated coconut in the batter. It gives the baked loaf a bit of crunch and texture. However, if you do not like the taste of desiccated coconut or do not have any for the recipe, then just leave it out.
Strawberry jam is delicious, and so are other flavors. I have baked this loaf with many different flavors of jam before. Some include cherry, blackcurrant, and apricot and they all taste great with this recipe. So go ahead and use what you have or your favorite jam.
Have fun with the glaze colors. If you are using blackcurrant jam, then try coloring the glaze a deep purple or apricot jam with an orange colored glaze.
When you are spreading the jam over the batter, make sure to leave a ¾ inch / 2cm border. Do not go all the way to the edges. If you do, then the jam will seep out of the loaf while baking and create a soggy loaf.
Making the Glazed Strawberry Jam Loaf
To make the cake
Grease and line a 9 x 5 x 3inch loaf pan / 23 x 13 x 6 cm with parchment / baking paper. Leave the paper to hang over the sides. This will make it easier to remove the loaf once it has baked.
Preheat the oven to 356°F / 180°C
Using a handheld beater or electric mixer, beat the butter and sugar until light and fluffy. Add eggs,one at a time, beating until just combined.
Add flour, baking powder coconut ( if using) and milk. Beat until well combined. Do not overbeat, just only until combined
Spoon ½ of the mixture into the lined pan. Spoon jam over top of batter, leaving a 2cm border.
Top with the remaining batter and spread it over gently to cover. Bake for 30 to 35 minutes or until a skewer inserted into the cake comes out clean without any batter clinging to it.
Remove from the oven and leave in pan for 5 minutes. Transfer to a wire rack to cool completely.
To make the glaze
Whisk the powdered / icing sugar with 2 tablespoon hot water together until smooth and combined.
Add an extra 1 tablespoon hot water at a time if needed to get the desired consistency. The glaze should not be runny, it should have a thick consistency. So do not add too much of hot water all at once. Test it with a tablespoon at a time. For the glaze on this cake, I used 3 ½ tablespoons of hot water to get the consistency I prefer.
Add the colour you prefer to the glaze and spread it over top of cake and decorate with sprinkles if you like. Allow the glaze to set for about 10 minutes before slicing and serving.
So go ahead and add a little sweetness to your day with this easy to make glazed strawberry jam loaf.. you will absolutely love it
Enjoy ♥
LOOKING FOR MORE LOAF RECIPES….HERE YOU GO
Marbled Vanilla Chocolate Coffee Cake
Glazed Strawberry Jam Loaf
Ingredients
FOR THE CAKE
- ½ cup / 125 g butter softened
- ½ cup / 100g sugar
- 2 eggs
- 2 cups / 240g all purpose / cake flour
- 2 level teaspoons baking powder
- ⅓ cup / 20g desiccated coconut optional SEE NOTE 1
- ½ cup / 125ml milk
- ½ cup strawberry jam SEE NOTE 2
FOR THE GLAZE
- 2 cups / 250g powdered / icing sugar
- 2 Tablespoons / 30ml hot water SEE NOTE 3
- Food colouring of your choice
Instructions
TO MAKE THE CAKE
- Grease and line a 9 x 5 x 3-inch loaf pan / 23 x 13 x 6 cm with parchment / baking paper. Leave the paper to hang over the sides. This will make it easier to remove the loaf once it has baked.
- Preheat the oven to 356°F / 180°C
- Using a handheld beater or electric mixer, beat the butter and sugar until light and fluffy. Add eggs,one at a time, beating until just combined.
- Add flour, baking powder coconut ( if using) and milk. Beat until well combined. Do not overbeat, just only until combined
- Spoon ½ of the mixture into the lined pan. Spoon jam over top of batter, leaving a 2cm border. SEE NOTE 4
- Top with the remaining batter and spread it over gently to cover. Bake for 30 to 35 minutes or until a skewer inserted into the cake comes out clean without any batter clinging to it.
- Remove from the oven and leave in pan for 5 minutes. Transfer to a wire rack to cool completely.
TO MAKE THE GLAZE
- Whisk the powdered / icing sugar with 2 tablespoon hot water together until smooth and combined.
- Add an extra 1 tablespoon hot water at a time if needed to get the desired consistency. The glaze should not be runny, it should have a thick consistency. So do not add too much of hot water all at once. Test it with a tablespoon at a time. For the glaze on this cake, I used 3 ½ tablespoons of hot water to get the consistency I prefer.
- Add the colour you prefer to the glaze and spread it over top of cake and decorate with sprinkles if you like. Allow the glaze to set for about 10 minutes before slicing and serving.
Notes
- I use dessiccated coconut in the batter. It gives the baked loaf a bit of crunch and texture. However if you do not like the taste of dessiccated coconut or do not have any for the recipe, then just leave it out.
- Strawberry jam is delicious, and so are other flavors. I have baked this loaf with many different flavors of jam before. Some include cherry, blackcurrant and apricot and they all taste great with this recipe. So go ahead and use what you have or your favorite jam.
- Add an extra 1 tablespoon hot water at a time if needed to get the desired consistency. The glaze should not be runny, it should have a thick consistency. So do not add too much of hot water all at once. Test it with a tablespoon at a time. For the glaze on this cake, I used 3 ½ tablespoons of hot water to get the consistency I prefer. 4.
- When you are spreading the jam over the batter, make sure to leave a ¾ inch / 2 cm border. Do not go all the way to the edges. If you do, then the jam will seep out of the loaf while baking and create a soggy loaf.
Nutrition
This cake is amazing, it is what they say. The taste with the coconut makes it crunchy and the icing is to die for, Made the cake last week and again thus. Amazing receipe