Weetabix Cake
Transform your breakfast favorite into a deliciously wholesome treat with this easy Weetabix Cake recipe! Made with just a handful of pantry staples, including crumbled Weetabix cereal, dried mixed fruit, and warm notes of ground cinnamon, this moist and flavorful loaf is perfect for a healthier dessert, snack, or even a cheeky breakfast option. The recipe highlights a simple soak-and-mix method, keeping prep time to just 15 minutes, while the oven does the rest of the work. Naturally sweetened with brown sugar and packed with fiber-rich ingredients, this comforting loaf is best served sliced with a smear of butter or your favorite jam. With its delightful blend of textures and flavors, this one-bowl wonder is sure to become a family favorite! Perfect for freezing and ideal for sharing, it's a must-try for fans of nostalgic comfort baking. Keywords: Weetabix cake, easy loaf recipe, healthy dessert, fiber-rich cake, cinnamon loaf, mixed fruit bread.
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Recipe Information
Ingredients
- 2 pieces Weetabix cereal
- 300 ml Milk
- 200 g Self-raising flour
- 150 g Brown sugar
- 100 g Dried mixed fruit
- 1 large Egg
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 1 tbsp Butter or oil (for greasing)
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a loaf tin with butter or oil and line it with baking paper.
Crumble the Weetabix cereal into a large mixing bowl. Add the milk and let it soak for about 5 minutes, stirring occasionally, until the cereal softens and breaks down.
Add the brown sugar, dried mixed fruit, and vanilla extract to the bowl with the soaked Weetabix. Mix well to combine.
Stir in the ground cinnamon to give the cake a warm, spiced flavor.
Beat the egg in a separate small bowl and add it to the mixture. Mix until fully incorporated.
Gradually sift in the self-raising flour and fold it into the wet ingredients. Ensure the batter is well combined and smooth, without overmixing.
Pour the batter into the prepared loaf tin and spread it out evenly.
Bake in the preheated oven for 55–60 minutes, or until a skewer inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice the cooled Weetabix Cake and serve as is, or enjoy with a light spread of butter or jam.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 100.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 540 mg | 42% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1764 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
