Cinnamon Raisin Beer Loaf with Chocolate Glaze
(0 votes)
(0 votes)
Health Score:
29 / 100
Difficulty:
very easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
240
calories
Calories
Nutritional values
1 slice contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 250 mg | (6 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- For the batter
- 100 grams softened butter
- 200 grams sugar
- 1 packet Vanilla sugar
- 1 tsp cinnamon
- 2 medium eggs
- 375 grams Pastry flour
- 1 packet baking soda
- 250 milliliters Dark beer
- 250 grams raisins
- 100 grams diced Candied lemon
- also
- 150 grams Dark couverture chocolate
Preparation steps
1.
For the batter, mix butter until creamy. Gradually add sugar, vanilla, cinnamon and eggs and mix well. Sift flour and baking soda in a bowl, then stir into batter, alternating with beer. Fold raisins and candied lemon into batter.
2.
Pour batter into a greased loaf pan, about 11 x 30 cm (approximately 4 x 12 inches) and spread until smooth. Bake in preheated oven at 175°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 60 minutes. Let rest for 10 minutes in cake pan. Remove from pan and cool on a wire rack.
3.
Coarsely chop chocolate and melt in a double boiler. Glaze cake with melted chocolate. Let chocolate dry. To serve, cut into pieces and arrange on dessert plates.
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