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Poke Loaves

These little loaves are totally versatile. The recipe makes 2 x 1lb loaves, I'm sorry I've not tried it in a 2lb tin as I quite like the fact I can do two different flavours this way. 

My fav is old skool jam and dessicated coconut. The Hubby liked Nutella with a nut topping. Next on my list to make is the lemon curd and meringue topping. 
Jam with a coconut topping
150g unsalted butter, softened
150g caster sugar
3 large eggs, beaten 
150g self-raising flour
1/2 tsp baking powder

one or two of the following fillings:-
2 tbsp Raspberry or Strawberry Jam
2 tbsp of caramel
2 Tbsp Nutella
2 tbsp Ganache
2 tbsp Lemon Curd

300g icing sugar
200g Stork with butter or softened butter

Dessicated coconut
Caramelised banana pieces 
Pecan nuts
Chopped flake
Meringue kisses

You will also need 2x1lb loaf tins, buttered and lined with baking parchment.

Preheat the oven to 170˚c (fan)

Cream the butter and caster sugar together until pale, light and fluffy. This is easiest in a free-standing mixer or by using an electric hand-whisk. Very gradually add the beaten eggs, (if the mixture starts to split add a few tablespoons of the flour between each addition of the beaten egg) mixing well between each addition. Sift in the flour and baking powder whisk to combine. 

Spoon the mixture into the prepared tins and spread level using a palette knife.

Bake on the middle shelf of the preheated oven for about 25-35 mins or until well risen, golden and a wooden skewer inserted into the middle of the cakes comes out clean. You may need to cover with foil after about 20 mins if the cake begins to colour to quickly.

Once baked remove from the oven and with the handle of a wooden spoon poke 8 wholes into each loaf, leave in the tin to cool and firm for 10 mins, then remove from the pan and place on wire racks to cool completely.

Now for the buttercream whip the butter/stork until pale and creamy then slowly (one large tablespoon at a time) whip in the icing sugar until very pale, light and extremely fluffy.

Once the cakes are cooled spoon your choice of filling into piping bags and pipe into each indentation. Wash the piping bag, fill with the buttercream and decorate the cakes, finish with your choice of topping.
Nutella with a pecan topping