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Weetabix loaf cake recipe

Weetabix loaf cake recipe


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  • Dish type
  • Cake
  • Loaf cake

Very, very quick and easy, only six ingredients and no fat either!! I sometimes ask people to guess what is in the cake as it tastes very good. Easy to make and freezes very well.


Surrey, England, UK

350 people made this

IngredientsServes: 8

  • 2 Weetabix®
  • 1 cup dried fruit
  • 1 cup sugar - you can use less
  • 1 cup milk
  • 1 cup self raising flour
  • 1 egg, beaten

MethodPrep:12hr ›Cook:1hr ›Extra time:8hr resting › Ready in:21hr

  1. Mix together Weetabix, sugar, dried fruit and milk in large bowl.
  2. Leave overnight.
  3. Add flour and egg, turn into greased and floured (or lined with liner) 900g (2 lb) loaf tin.
  4. Cook at 180 C / Gas 4 for approximately 1 hour, until skewer comes out clean. Cool on wire rack.
  5. Serve cold.

Tip

If you don't have a 8 oz cup for measuring, use a standard coffee mug to measure all of the ingredients. To weigh the ingredients - use 150g dried fruit, 200g sugar, 225ml milk, 125g flour.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (33)

Altered ingredient amounts.add 1 extra weetabix, soaks milk up a bit better.-06 May 2010

Something else.when greased loaf tin sprinkle sugar so it coats loaf tin, caramelises sides and bottom of loaf making it crispy and sweet.-06 May 2010

Altered ingredient amounts.Used 1/3 less sugar-29 Aug 2008


Easy Weekend Weetabix Cake (Fatless and High-Fibre)

This fat-free, easy-to-make Weetabix cake sounds too good to be true doesn’t it? Well, I promise you it isn’t. It doesn’t even require a lot of mixing–it’s that easy. Really, Mr. Weetabix does the hard work here, acting as a superb glue for the rest of the ingredients (so you need no butter), he adds a delicious taste and a high dose of fiber too.

No cake is ever going to be classed as a health food, but if you’re going to have a cake then at least make a healthier version. A slice of this will fit in your lunchbox just perfectly.

Stuff You’ll Need

  • 2 Weetabix
  • 125g (1 cup) sultanas or raisins
  • 200g (1 cup) brown sugar (Any type)
  • 250ml (1 cup) milk
  • 1 egg
  • 150g (1 cup) self raising flour
  • 1 tsp mixed spice
  • 2lb loaf tin

Let’s Get Going

1. Put the Weetabix, dried fruit, sugar, and milk into a bowl. Break up the Weetabix a little, with a spoon, and stir it all together. Cover the bowl with cling film and leave it in the fridge for at least 3 hours or overnight.

2. Preheat the oven to 180c, 350f, gas 4. Put the other ingredients into the bowl with your Weetabix mix and stir it until everything is mixed in.

3. Pour the mix into a greased loaf tin, and cook for 50 minutes.

And that’s it–just three steps! You’ve made your fat free, high fibre cake. Now all that’s left to do is enjoy it.

You can easily make 2 of these and freeze one for later–Weetabix cake freezes really well.

What’s the Big Deal with Fibre?

So, you probably hear a lot about why fibre is so good for us, but you don’t really know why. Well, probably most grown-ups don’t either! To understand better, let’s take a look at how our bodies process the food we eat.

Once food reaches our stomach (tummy) it next gets sent to the small intestine. The small intestine processes our food, and anything that can be absorbed into our bloodstream gets taken care of here–such as sugar, for example. Anything that our body can’t absorb then gets sent on to the large intestine. The large intestine processes what is left of the food that our body can’t use, and it turns it into… well… poop.

Fibre travels through both the small intestine and the large intestine, making sure they stay clean–this helps to keep our insides nice and healthy. If you eat a good amount of fibre, then when it’s time to go to the toilet, fibre makes it easier for you to… well… poop.

So, as you can see, fibre is a really important thing to have in our diets.

Where is the Fibre in Weetabix Cake?

In our Weetabix cake, the Weetabix itself has a good amount of fibre, and the dried fruit (sultanas, raisins, etc.) is a good source of fibre too. So these foods aren’t only yummy they are good for our bodies too!

If you enjoyed the Weetabix cake you made then please share this post and let your family and friends know.


Mamacook

Weetabix cake? Am I serious? Well I'd been trying different ways of using cereals quite a bit recently what with rice krispies with mackerel but I'd never found a way of using them in cakes like I had with bran loaf. Shreddies seemed promising but were a bit of a failure when I gave them a go. Who knew Weetabix would work?

This tastes similar to my bran loaf, loads of fibre, sweet whilst being low in added sugar, dairy free fat free and lovely with a pot of tea!

2 Weetabix (or own brand equivalent)
350ml, 12 fl oz Decaffeinated tea (just make with one decaf teabag)
110g, 4oz Muscovado or soft brown sugar
280g, 10oz Sultanas (golden raisins)
1 egg
225g, 8oz Self Raising Flour (or all purpose / plain flour plus 2 tsp baking powder)
1 tsp mixed spice

Crush up the weetabix, mix with the sugar and dried fruit. Soak in the tea for about an hour.

Preheat the oven to 160oC. Mix in the spice, flour and egg and pour into a greased silicone loaf tin or a greased and lined conventional loaf tin.

Bake for about 1hour 10 mins (in my oven anyway) or until a knife inserted in the cake comes out clean.

Eat warm or cool. Keeps reasonably well despite being fat free.

Make it Thrifty

Keep an eye out for value or smart price packs of self raising flour, breakfast cereal and dried fruits. They work just as well in this as the more expensive packs.


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Weetabix loaf cake recipe - Recipes

2 Weetabix
1 cup of sugar
1 cup of sultanas
1 cup of milk
1 cup of self raising flour
1 egg

I enjoy mine thickly sliced and spread with butter.

52 comments:

That looks good and I have weetabix in the cupboard bought in for family visiting in Easter and now they won't.

I hope you enjoy it, Sue. It can also be made using All Bran. X

What a lovely recipe. I will make this as a tea time treat. :)

It's a great recipe, as it's so simple to make. X

We had this Monday and Tuesday, it was supposed to last all week but too nice to not eat.. we didn't have butter and less fruit as we are following Slimming World food plan, at least we're trying to but very hard in these times.

It never lasts very long in this house either. X

Yum yum yum , my gran made this for us!

It's a very popular recipe. X

I have never heard of Wheetabix cake until you mentioned it in your last post, it sounds so easy and delicious!

It's always been a firm favourite here and can also be made using All Bran. X

Your recipe sounds nice, I may make it this weekend, thank you x

Let me know if you do, Cathy. I hope you enjoy it. X

This looks delicious!
I'd love to join you for a slice!
For now, a virtual hug!

You would be very welcome, Billie Jo. Hug gratefully received :)

Thank you for the recipe, Jules. I don't think I've seen weetabix in our regular supermarkets, but, maybe I'll be able to order it online (someday, when I graduate to ordering groceries online!)

You could always use All Bran or perhaps Shredded Wheat. X

It's so straightforward, you can't go wrong. X

Thank you for sharing this recipe, Jules. I make a similar loaf with Weetbix and it's always popular round here. Meg:)

There are a few variations on this and not all recipes include egg. Once baked, it never lasts very long in this house. X

It's always popular here, Joy. X

Yum, that looks good. I'll be as big as a house by the time we are through this pandemic. Take care x

I think my waistbands will be feeling a little tighter if I'm not careful. Perhaps the shortage of flour is no bad thing. X

mmmm this sounds delicious and Ive added sultanas to my nect shopping list JUST to make this xx hope you are all safe and well xx

It's good to hear from you Rachel. I hope you and your family are keeping well and enjoy the cake. X

Thank you for the recipe. I started making a loaf last night, baked it this morning. Just sampled a slice with my cup of tea - it's light and fruity, very nice flavour. I used less than half a cup of sugar and found it plenty sweet enough. Easy to make, tastes good. Another big thank you!

I always think it's nicest enjoyed with a cup of tea. I'm glad you like it. X

Brilliant Jules - I have a jar of Weetabix crumbs and not known what to do with them - thank you so much. I know if you like it I will. x

I'm sure you'll love it, Vivien. X

I don’t know what weetabix is but the results look good.

Weetabix is a breakfast cereal, Arleen. X

It looks deliciously yummy :)

It is, WoW. And it's all gone now! X

I thought I left a comment here already. I don't see it. Your baking looks delicious. I love butter, too.

Thank you, Stephenie. You can't go wrong with this recipe, it's so simple. X

I used to make Slimming World Weetabix Squares. I'd forgotten all about them. As soon as I get some more milk (we're on milk rations until the delivery comes on Monday) I'm going to make some. Thanks for the reminder

I'll have to google that recipe now. I hope you get your milk. I haven't noticed a shortage here, but need to remember to buy enough for the week when I visit the supermarket. X

You know what i'll be making when our cake tin is empty . thank you

I hope you enjoy it, Julie. It's always been a firm favourite here. X

Your blog is such a calming place to visit. I'm glad you are here.

That's the second time I've seen Weetabix cake this week. I've never heard of it before, and now I am so tempted to give it a try.

That's a really lovely thing to say, thank you Sadie. The Weetabix cake is really tasty, you can also make it using AllBran. X

I’m definitely going to try this, Jules. I regularly make a tea loaf, which I soak overnight, but this one will be a nice change. Thank you posting the recipe! xx

It's very similar to a tea loaf, and just as tasty. X

What can I say? It's so easy to make and tastes delicious. X

Hi Jules, thank you so much for this recipe. I've made it multiple times over the past 9 months or so and love it!

This is so great and I'm so happy you're enjoying it. I might just bake some myself today :)


Weetabix & banana cake (Slimming World-friendly)

I’m going to utter the ‘D’ word. Here it comes: DIET. Ugh. Must do better next Christmas and remember, as I fall face down into Batch 28 of the homemade mince pies, that they will, without question, make my bottom big. Along with other bits of me. Their consumption will apparently make my rain jacket so tight that when I bend over to pick something up from the floor, it will unzip itself – unprompted by human hand – from the bottom upwards. Ooops.

I am now into Week 3 of Slimming World-friendly food, and there are three and a half kilos less of me, and there have been no further public declarations of distress by the wilful rain jacket. Just another five kilos to go and we are done – if you say it quickly, it sounds easy.

It’s been a long few weeks with barely a morsel of cake and very little intake on the wine front too. I am sure that February was not designed for this behaviour – it is the very time to be sitting in front of the wood stove with a glass of sherry and a piece of leftover Christmas cake. I would say ‘leftover mince pie’ but in our house I don’t think a mince pie has ever had the opportunity linger beyond the end of December – they’ve all been snaffled long before the year is out.

Anyway, I was browsing through the Slimming World archive and came across their recipe for a Weetabix fruit cake. Now, particularly as one of my friends (you know who you are Barbara) said the very thought of it made her want to vomit, I felt compelled to give it a go. Their recipe was for a 500g loaf tin (what we used to call a 1lb loaf tin in old money), but I don’t have any of those, so I increased the quantities by 50%, added two bananas because they needed using up, and used a 1kg loaf tin instead. What could possibly go wrong?

Well actually, not very much. I did leave it in the oven for longer than was strictly advisable, because I decided to cover it up with foil after 45 minutes, then put it back in the oven without remembering to reset the timer. But this cake is very heavy on fruit, so had not dried out and came to no real harm.

The cake has something of the texture of bread pudding and tastes a little like a malt loaf, so it’s perfect with a cup of tea when you are in the mood for something sweet. It is high in fibre because of the Weetabix, bananas and dried fruit, and it contains no added sugar or fat, just the stuff naturally in the fruit and the eggs. Does that mean we can eat twice as much then? Possibly not. I sliced mine and put it in the freezer, and can report that it is spectacularly good toasted straight from frozen – it doesn’t even require butter to be delicious.

For those of you following the Slimming World diet, this works out at just under 4 syns per slice if you cut it into 16 slices. If you are not a very accurate slicer or don’t have a sharp knife, you’ll have to count the slices and recalculate your syns accordingly. Total number of syns in the entire thing is 62, if that helps.

I’ve used Sukrin Gold as the sweetener, because it is not made from horrid synthetic chemicals and acts and tastes very much like real sugar. It has zero calories and it’s great for adding to things like stir fries or barbecue sauces, where you would normally add honey or maple syrup. You can buy Sukrin Gold (as well an icing sugar version) from Holland & Barrett and online at Amazon. It is expensive, but a packet lasts for ages – in this recipe, you can replace it with any sweetener of your choice.

Weetabix & Banana Cake

3 Weetabix
300ml skimmed milk
2 very ripe bananas
2 large eggs
3 level tablespoons Sukrin Gold (or other sweetener)
150g self-raising flour
2 teaspoons mixed spice
½ teaspoon baking powder

150g mixed dried fruit (or just use sultanas if you prefer)

You will need a 1kg loaf tin, lined with non-stick paper or very well greased

Measure the milk into a jug and push the Weetabix down into the milk – if it is not completely submerged, let it soften for a minute or two, then push in the rest. Leave for at least 15 minutes – it will turn into a thick mush. Pre-heat the oven to 160°C.

Mash the bananas in a mixing bowl, then whisk in the eggs, sweetener and the Weetabix mixture. Whisk well until everything is well combined.

Sieve in the flour, spice and baking powder, making sure there are no lumps, then stir in the dried fruit and put the mixture into the lined (or greased) tin.

Bake for 45 minutes, then check to see how much the cake is browning – if necessary, cover the top loosely with foil. Return to the oven for another 30 minutes – if the cake is baked, it will feel firm when pressed in the centre. If not, bake for another ten minutes and check again. The cake mixture is quite wet – don’t be alarmed if your cake sags in the middle a little as it cools, mine did, but it did not affect the taste or texture.


Sultana Weetabix Cake

Usually I combine oats with a few other ingredients, but with my oats being on the low side and already using my healthy extra b choice, I decided to use some weetabix. Add some fruit cake type spices and sultanas, this cake came out beautifully.

Once baked I also add a brown sugar, cinnamon mix before adding it back to the oven for 5 mins to form a sugar crust which was just amazing.

I served it drizzle with vanilla yoghurt mixed with a little light cream cheese. The combination together was delicious.

Recently Slimming World made some changes to sweeteners and so when using any amount over 1 tablespoon, you now have to syn it at 0.5 syns per tablespoon. This is to protect your losses, because there are many cakes out there being made with all free ingredients and of course while free foods, they still have calorific values would if eaten entirely in one day could have drastic effects on your weight loss journey. So for that reason I have adding the syn value to the sweetener as per the new rules.

To sweeten I have used Sukrin gold (watch this space for my review of some sukrin products coming very soon). It is a natural sweetener and it has none of that horrible aftertaste you sometimes get with sweeteners. I have tried many different types in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some syns on honey or maple syrup, but it’s nice to know I can now use this and reduce the syns even further. Instead of sukrin you can use any sweetener of choice of course. But I recommend sukrin if you can get some.

Sukrin can be ordered on amazon and from the Sukrin website.

Click here if you live in UK: Sukrin UK

Click here if you live in the USA: Sukrin USA

for those in Canada, I am told Sukrin will be readily available to us in the Fall.

For the Cake I use a 8inch springform pan

The cake is not very high in depth, but as this recipe serves 4, once the cake is cooked. I slice into 8 equal size slices and stack two slices on top of each other and drizzle with the yoghurt.


Weetabix cake

I had this at Slimming World taster night on Tuesday and absolutely loved it, so obviously I had to try and make it! I was surprised at how simple the recipe was and thought hmmm it can’t be this easy to make! It’s never going to look as good as that! We were particularly excited about this one as my partner has a penchant for soreen loaf and this is very similar in flavour and texture, less chewy though. This recipe is taken from the Slimming World – Best loved extra easy recipes.


Weetabix loaf cake recipe - Recipes

Baker & Foodie Content Creator

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes


Becca Jane St Clair

When a new Slimming World recipe book comes out, I always flip through it with a set of tabs and tab off the recipes I’d like to try. One of the recipes I marked in Best Loved Extra Easy Recipes was Weetabix Cake (p156). I finally decided to make it today, but unfortunately I didn’t have the Skim Milk or the mixed spice it calls for, so I needed to get a little creative. I thought about the recipe for my Lincolnshire Plum Bread and how you soak the sultanas in tea, so I decided to try it with the Weetabix Cake, and for the spices, I used the mixture I use for Plum Bread (which is actually Pumpkin Pie spice). So really, alternate names for this could be Weetabix Plum Bread or even Pumpkin Spice Weetabix Cake. But I called it a tea cake on my Instagram pictures, so Tea Cake it is. This cake is not only suitable for someone following Slimming World, but it is suitable for a diabetic as well.

Weetabix Tea Cake
2 Syns per slice if divided into 15 slices / 30 Syns for the whole cake (for you to divide by number of slices) [ PLEASE NOTE: You cannot use the Weetabix as your Healthy Extra B choice as it is considered a tweak and the 6 syns for the Weetabix have been calculated into the Syn value.]

You will need:
2 Weetabix
200ml very strong tea (I used a chai spiced, but any black tea will work)
100g sultanas
100g self-rising flour
1 tsp pumpkin pie spice OR 1/4 tsp each of Cinnamon, Nutmeg, All Spice, and Ginger
2 TBS sweetener (I used Splenda)
2 eggs

1. Pre-heat the oven to 180C and line a loaf tin with some parchment paper or spray with fry light
2. Place Weetabix and sultanas in a large bowl and pour over the tea. Leave to soak for 5 minutes.
3. Whisk two eggs in a separate bowl, set aside.
4. Add all dry ingredients to Weetabix and sultana mix and beat in the eggs.
5. Pour mixture into prepared tin and spread out evenly
6. Bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean
7. Cut into 15 equal pieces.

DISCLAIMER : I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

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Watch the video: Weetabix Cake (December 2022).