Jammie Dodger red velvet loaf cake

Name: Jammie Dodger red velvet loaf cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: 125 g (4oz) unsalted butter, very soft, plus extra for greasing; 225 g (8oz) self-raising flour; 1 tsp. bicarbonate of soda; 200 g (7oz) caster sugar; 2 large eggs; 250 g (9oz) fat-free natural yogurt, at room temperature; 1 tsp. vanilla extract; 1 tsp. vinegar; 1 tbsp. cocoa powder; 1/4 tsp concentrated red food colouring paste; 2 tbsp. seedless raspberry jam; 1 tbsp. golden syrup; 50 g (2oz) unsalted butter, very soft; 50 g (2oz) icing sugar; 180 g tub full-fat cream cheese (we used Philadelphia), at room temperature; 12 Mini Jammie Dodgers

Jammie Dodgers and a raspberry ripple cream cheese frosting add a quirky twist to this quick and easy all-in-one red velvet cake. Make sure all your ingredients are at room temperature, and your butter is very soft before you start.

By The GH Kitchen TeamPublished: 03 April 2018

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Yields:

10 serving(s)

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Cal/Serv:

431

Ingredients

FOR THE CAKE

125 g (4oz) unsalted butter, very soft, plus extra for greasing
225 g (8oz) self-raising flour
1 tsp. bicarbonate of soda
200 g (7oz) caster sugar
2 large eggs
250 g (9oz) fat-free natural yogurt, at room temperature
1 tsp. vanilla extract
1 tsp. vinegar
1 Tbsp. cocoa powder
1/4 tsp concentrated red food colouring paste

FOR THE RASPBERRY DRIZZLE

2 Tbsp. seedless raspberry jam
1 Tbsp. golden syrup

FOR THE TOPPING

50 g (2oz) unsalted butter, very soft
50 g (2oz) icing sugar
1 tsp. vanilla extract
180 g tub full-fat cream cheese (we used Philadelphia), at room temperature
12 Mini Jammie Dodgers

Directions

1. Step 1
  Preheat oven to 170°C (150°C fan) mark 3. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up a bit higher than the sides of the tin.
2. Step 2
  Tip half of the mixture into a separate bowl. Beat the cocoa powder and food colouring into one of the bowls. Spoon alternating dollops of the two batters to cover the bottom of the prepared tin, repeating until the mixtures have been used up. Marble with a knife or skewer and tap then tap the tin down once or twice on a work surface to get rid of any trapped air bubbles.
3. Step 3
  Bake for 50-55min or until a skewer inserted into the centre comes out clean. Cover the cake with foil during baking if it seems to be browning too quickly.
4. Step 4
  Remove from the oven, cover the tin tightly with foil and turn upside down on to a board (don’t remove the tin). Leave to cool completely.
5. Step 5
  Make the raspberry drizzle. Put the jam and golden syrup in a small pan and whisk well together over a medium heat until melted and smooth. Add a few drops of water if the mixture is too thick. Set aside to cool.
6. Step 6
  Once the cake has cooled, make the frosting. Put the butter in a small mixing bowl and beat in the icing sugar and vanilla extract until smooth. Beat in the cream cheese until combined.
7. Step 7
  Uncover the cake. Invert the cake on to a serving plate or board, remove tin, then peel off the paper. Spread the frosting on top of the cake, then use a spoon to drizzle the raspberry sauce over the frosting. Push the Jammie Dodgers into the frosting so they stand up, and serve.
  
  GH Tip
  
  If you want to make a red velvet loaf without the marbling, add 2tbsp of cocoa and 1/2tsp of food colouring with all the cake ingredients in step 2, then continue with the recipe.
  
  To store
  
  Keep the cake in an airtight container in the fridge for up to 3 days, but allow slices to come up to room temperature before serving.
  
  Like this? You'll love...
  
  Jammie dodger brownies
  
  Natural red velvet cake
  
  Red velvet cupcakes
  
  Lemon drizzle cake

Per Serving:

Calories: 431
Fibre: 1 g
Total carbs: 52 g
Sugars: 33 g
Total fat: 21 g
Saturated fat: 13 g
Protein: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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