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Glazed Strawberry Jam Loaf
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5 from 4 votes

Glazed Strawberry Jam Loaf

This easy to make Glazed Strawberry Jam Loaf is super soft, 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.
Course cake / dessert
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

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

  1. 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.
  2. 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. 
  3. 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.
  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

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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