Blackberry and brown sugar loaf from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 245) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raspberries for blackberries.

  • Elbea on September 29, 2020

    Easy and tasty. I will make again, possibly adding other berries and/or apple or pear.

  • Melanie on March 20, 2015

    Made with raspberries instead of blackberries, which the author indicates was the fruit used in the recipe that inspired this one. The cake had a simple and nice flavour however we thought it was too dense / not moist enough. It is possible that I over baked it slightly however the batter was quite thick.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.