The Sweet Tooth Continues - Raspberry Loaf Cake

Does the whole wheat flour (a bit), ground flax (a couple tablespoons) and mere two tablespoons of butter make this healthy (shhh, don't mention the 6 egg yolks)?

No? Okay, how about if I sent half of it to my husband's work (I'm on March Break, so my coworkers are out of luck) so it doesn't get eaten by me?

Moderation, right? And, I've moderated if I've only eaten 3 servings of the cake in as many days... right?

This argument is getting weaker by the moment.

Anyway, this is a lovely, quick recipe that goes down so nicely with a cup of tea (we had it with this gorgeous strawberry & chocolate tea that we picked up from the Tealicious booth at the One of a Kind Show over Christmas). There's a little bit of yeast in the cake to give it some extra rise, and it slices up moist and like a dream.

This really is best eaten the day it's made, though you can stretch it to two. Be careful about garnishing with fresh raspberries if you're planning on keeping the cake around longer. They will go mouldy.

Martha's Iced Raspberry Loaf Cake

 (slightly adapted from here)

Ingredients

Cake

3/4 cup all purpose flour
¼ cup whole wheat flour
½ tsp instant yeast
3/4 tsp coarse salt
2 tbsp ground flax
2/3 cup plain Greek yogurt
2 tbsp butter, melted
3 large eggs + 3 large egg yolks
1 cup + 2 tbsp granulated sugar
1½ tsp vanilla extract
1 cup raspberries

Icing

2 tbsp butter
¼ cup whole milk
½ tsp vanilla extract
2½ cups icing sugar

raspberries for garnish

Directions

1. Preheat oven to 350º. Grease a 5"x9" loaf pan with butter (or cooking spray) and line the base with parchment paper. Butter the parchment as well. Set aside.

2. In a medium bowl, stir together flours with yeast, salt and flax. In a small bowl, stir together the yogurt and the butter. Set both aside.

3. In a large bowl, use a hand mixer to beat together eggs, sugar and vanilla extract until mixture is light and thick. It should be a very pale yellow. Gently fold in the dry ingredients. Once incorporated, fold in the yogurt-butter mixture and then the raspberries. Pour into the prepared pan and bake until pale gold and a cake tester inserted into the centre comes out clean. Martha says this will take 45-50 minutes, but it took my cake 70 minutes to fully cook. Remove from oven and let cool in pan on a rack for 20 minutes before removing from pan. Let cool completely on rack before icing.

4. To make icing, heat butter, milk and vanilla in a saucepan. Whisk in icing sugar, ½ cup at a time, until mixture is thick but pourable. Pour half of the mixture over the cake. Let set for 3-4 minutes before pouring the rest over. Let set for at least 10 minutes before serving.