Horlicks and prune tea loaf cake recipe

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serves: 8
Skill: easy
Prep: 30 min
Cooking: 6 min

Nutrition per portion

Calories 234 kCal 12%
Fat 3g 4%
  -  Saturates 1.5g 8%
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  • Horlicks and prune tea loaf cake with chocolate drizzle is our lovely take on a malt loaf cake with a twist. It’s goes so well with a cup of afternoon tea, and it is even better for sharing with friends when they pop round. The chocolate drizzled on top is a fab finishing touch that takes it to the next level.


    • 4tbsp light Horlicks
    • 100ml black tea (builders', Darjeeling or Earl Grey are all good)
    • ¾tsp vanilla extract
    • 3tbsp light muscovado sugar
    • 175g soft dried prunes
    • 1 large egg
    • 100ml milk
    • ¾tsp bicarbonate of soda
    • ¾tsp baking powder
    • 125g plain flour
    • 125g wholemeal flour
    • For the glaze:
    • 5 dates or prunes
    • 2tbsp cocoa powder
    • 1tsp vanilla extract
    • 2tbsp single or whipping cream


    • In a large bowl, dissolve the Horlicks in the tea, then mix in the vanilla extract, sugar and prunes. Leave to infuse for 15 mins.

    • Heat the oven to 180C, gas 4. Chop half the prunes and blitz the rest in a food processor. Beat the egg with the milk, then combine with the prune mixture. Sift in the bicarb of soda, baking powder and flours to make a smooth batter. Scrape into a 900g loaf tin, greased and lined with baking paper, and bake for 50-60 minutes. Leave to cool.

    • In a small pan, heat the dates with a little water, mix well and cook until they begin to break apart. Blitz in a food processor, cool, then add the cocoa powder, vanilla and cream, and pulse until combined – add extra water if needed. Drizzle over the loaf.

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    (89 ratings)
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