Serves a Crowd

A to Z loaf or layer cake

May  5, 2017
2 Ratings
Photo by Wikipedia commons
Author Notes

Tasty, utterly reliable, easy to put together from pantry staples or with a specially bought main ingredient...bake in Bundt, loaf, layer cake or muffin pans. Like banana bread, but with about 50 interchangeable main ingredients...fruits (fresh, frozen or dried), vegetables, yogurt, preserves or honey. I've lost track, but I've made about 3/4 of the variations and liked them all ;) Serve plain for breakfast, lunch or snacks. Serve with your favorite cream cheese icing or with lemon glaze for dessert at table. Recipe may vegan (use certified vegan sugar and soft tofu instead of eggs) or GF (use GF flour). It's easily halved with good results. Make with apples and/or honey for the fall Jewish holidays. Adapted from Nancy Clark's Sports Nutrition Book, 1990, 3rd ed. Lemon glaze recipe from makers of Bertolli olive oil. —Nancy

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Makes 1 tube or bundt cake, 2 loaves or layers, 24 cupcakes
  • For the cakes
  • 2 cups A-to-Z ingredient (see list at end of directions). But use only 1/2 cup if using citrus juice or dried fruit
  • 1 cup brown sugar. But use only 1/2 cup if using dried fruit or tomato. And omit totally if using jam, marmalade, mincemeat or honey as main ingredient.
  • 1/2 cup eggs (2 large)
  • 1/2 cup nuts, chopped (your choice)
  • 1/2 cup extra virgin olive oil or cold pressed vegetable oil
  • 2 cups whole wheat flour (or 2 1/4 cups of all-purpose white flour)
  • 2 teaspoons baking soda
  • 2 teaspoons pure vanilla extract or paste
  • 2 teaspoons ground cinnamon or "baking spice blend"
  • Oil and flour, to prepare pans, amount as needed
  • 1 teaspoon Baking powder
  • Lemon glaze icing (optional)
  • 1 1/2 cups confectioner's or icing sugar
  • 1 teaspoon lemon zest, chopped
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon extra virgin olive oil
In This Recipe
  1. Prepare A-to-Z ingredient. Peel, pit, chop or puree, as needed. Let frozen fruit thaw & drain, then measure. Use dried fruit as is, chop if in large pieces or rehydrate and drain before adding.
  2. Heat oven to 350F. Lightly oil & flour pans. Use ONE large, like 9 x 13", Bundt or tube pan, 10" spring form OR TWO of selected 8-9" round cake pans, 9 x 5" loaf pans or cupcake pans that make a dozen each
  3. Mix dries in one bowl and wets in another. Lightly fold wets and dries together & pour batter immediately into prepared pan(s). Bake single large cake 40-45 minutes or until a tester comes out clean. Start checking loaf or layer cakes at 20-25 minutes. For cupcakes, check at 15-18 minutes.
  4. Remove from oven. Let cool. Serve plain, with cream cheese icing (your choice of recipe) or with lemon glaze (recipe here).
  5. Lemon glaze. Mix confectioner's sugar, lemon flavorings, olive oil. Add more lemon juice or water for thinner texture, if desired. Drizzle on top of cakes/cupcakes, or between layers.
  6. A-to-Z ingredients. Apple, apricot, banana, blackberries, blueberries, carrot, cherries, coconut, cranberries, currants, dates, eggplant, fig, grape, honey, jam, kiwi fruit, lemon and/or lime juice, marmalade, mincemeat, oranges, peach, pear, pineapple, plum, prunes, pumpkin, quince, raisins, raspberries, rhubarb, sour cream, sweet potato, strawberries, tomato, winter squash, yam, yogurt, zucchini.
  7. Keeps: a few days at room temp; one week in the fridge; 2-4 months frozen.

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