Step-by-Step Cakes by DK Publishing

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Loaf Cake variations

Method

1 Grease the pan and dust with flour,

knocking out any excess. Place the sweet

Apple Loaf Cake

Here, apples and whole wheat flour

make for a healthier cake.

Sweet Potato Bread

Savory sounding, this is very much a sweet cake and similar

to a banana bread in looks and texture.

Pecan and Cranberry Loaf Cake

Dried cranberries make a novel alternative to the more commonly used

raisins, adding sweet and sharp notes to this wholesome cake. ▶

Special equipment

9 x 5in (23 x 12cm) loaf pan

Ingredients

8 tbsp unsalted butter, softened,

plus extra for greasing

(^1) ⁄ 2 cup all-purpose flour, plus extra for dusting
(^1) ⁄ 3 cup light brown sugar
(^1) ⁄ 4 cup sugar
2 large eggs
1 tsp pure vanilla extract
(^1) ⁄ 2 cup whole wheat flour
1 tsp baking powder
(^1) ⁄ 4 tsp salt
2 tsp cinnamon
2 apples, peeled, cored, and diced
Special equipment
9 x 5in (23 x 12cm) loaf pan
Ingredients
7 tbsp unsalted butter, softened, plus extra
for greasing
11 ⁄ 2 cups all-purpose flour, plus more for dusting
6oz (175g) sweet potatoes, peeled and diced
2 tsp baking powder
pinch of salt
(^1) ⁄ 2 tsp pumpkin pie spice
(^1) ⁄ 2 tsp cinnamon
(^2) ⁄ 3 cup sugar
(^1) ⁄ 2 cup pecans, coarsely chopped
(^1) ⁄ 2 cup chopped dates
2 large eggs
(^1) ⁄ 2 cup sunflower or vegetable oil
Special equipment
9 x 5in (23 x 12cm) loaf pan
Ingredients
7 tbsp unsalted butter, plus extra for greasing
13 ⁄ 4 cups all-purpose flour, plus extra for dusting
½ cup light brown sugar
(^1) ⁄ 2 cup dried cranberries, coarsely chopped
(^1) ⁄ 3 cup pecans, coarsely chopped
finely grated zest and juice of 1 orange
2 large eggs, at room temperature
½ cup milk
2 tsp baking powder
1 tsp salt
½ tsp cinnamon
¾ cup confectioner’s sugar, sifted
Method
1 Preheat the oven to 350°F (180°C).
Grease the pan and dust the base with
flour. In a bowl, whisk together the butter
and the sugars.
2 Beat in the eggs, one at a time. Add
the vanilla extract. In a separate bowl, sift
together the flours, baking powder, salt,
and cinnamon. Fold the dry ingredients
into the batter, mixing well.
3 Toss the apples in a little all-purpose
flour, then fold them into the batter. Pour
the mixture into the pan. Bake in the center
of the oven for 40–50 minutes, until the
cake is golden brown. Leave to cool slightly
then turn out onto a wire rack.
STORE The cake will keep in an airtight
container for 3 days.
MAKES
1 LOAF
MAKES
1 LOAF
30
MINS
30
MINS
40–50
MINS
50–60
MINS
UP TO 8
WEEKS
UP TO 4
WEEKS
MAKES
1 LOAF
10
MINS
1
HOUR
UP TO 4
WEEKS

BAKER’S TIP

When baking with any dried or fresh fruit,

toss it lightly in flour before adding it to the

wet ingredients. This floury coating will help

stop the fruit from sinking to the bottom of

the cake while cooking, ensuring it stays

evenly distributed throughout.

Method

1 Preheat the oven to 350°F (180°C). Grease

the loaf pan and dust with flour. In a

saucepan, melt the butter. Leave to cool

slightly, then stir in the sugar, cranberries,

pecans, and zest of 1 orange. Whisk together

the eggs and milk, then stir them in as well.

2 In a separate bowl, sift together the flour,

baking powder, salt, and cinnamon. Fold

into the batter, mixing well. Pour into the pan,

then bake in the center of the oven for 50–60

minutes. Leave to cool slightly, then turn out.

3 Mix the confectioner’s sugar and

remaining zest. Add enough orange juice for

a drizzling consistency. Drizzle the icing over

the cooled cake and let dry before slicing.

STORE Will keep in a container for 3 days.

potatoes in a saucepan, cover with water,

and bring to a boil. Simmer for 10 minutes,

until tender. Mash and set aside to cool.

2 Preheat the oven to 335°F (170°C). In a

large bowl, sift together the flour, baking

powder, salt, spices, and sugar. Add the

pecans and dates and mix in thoroughly.

Make a well in the center.

3 In a large measuring cup, whisk the eggs

with the oil until emulsified. Stir in the

potatoes until smooth. Pour into the flour mix

and stir until well combined with no lumps.

4 Pour the batter into the loaf pan and

smooth the top with a palette knife. Bake in

the center of the oven for 1 hour, until well

risen and a skewer comes out clean. Leave

to cool for 5 minutes before turning out.

STORE The cake will keep in an airtight

container for 3 days.