Tasty, utterly reliable, easy to put together from staples or with a special main ingredient...bake in Bundt, loaf, layer cake or cupcake pans. Like banana bread, but with about 50 interchangeable main ingredients...fruits, vegetables, honey, jam or yogurt. I've lost track, but I've made about 3/4 of the variations. Serve plain for lunches & snacks. With icing or glaze for dessert at table. Recipe may be made vegan, and easily halved to make smaller batch. Adapted from Nancy Clark's Sports Nutrition Book, 1990, 3rd ed. Lemon glaze from makers of Bertolli olive oil. —Nancy
1 bundt or tube cake, 2 loaves or layers, 24 muffins
For the cakes
A-to-Z ingredient (see list below). But use only 1/2 cup if using citrus juice or dried fruit
brown sugar. But use only 1/2 cup if using dried fruit or tomato. And omit totally if using jam, marmalade, mincemeat or honey.
eggs (2 large). Or silken tofu, pureed.
nut (raw, your choice), chopped
cold pressed vegetable or olive oil
whole wheat flour
pure vanilla extract
flour & oil, to prepare pans
Lemon glaze icing (optional)
1 1/2 cups
confectioner's or icing sugar
lemon zest, chopped
lemon juice, freshly squeezed
extra virgin olive oil
In This Recipe
Prep A-to-Z ingredient. Peel, pit, chop or puree, as needed. Let frozen fruit thaw & drain.
Heat oven to 350 F. Lightly oil & flour pans. Use ONE large, like 9 x 13", Bundt or tube pan, 10" spring form OR TWO of 8-9" round cake pan, 9 x 5" loaf pan, 12-muffin tins.
Mix dries. In a second bowl, mix wets. Combine & pour batter into prepared pan(s). Bake large cake 40-45 minutes or until a tester comes out clean. Start checking loaf or layer cakes for doneness at 20-25 minutes; for cupcakes, check at 15-18 minutes.
Remove from oven. Let cool. Serve plain, add standard cream cheese icing (your favorite recipe) or lemon glaze (recipe here).
Lemon glaze. Mix confectioner's sugar, lemon flavorings, olive oil. Add more lemon juice or water for thinner texture. Drizzle on top of cakes/cupcakes, or between layers.
A-to-Z options. FRUITS-banana, apple, apricot, berries (one or mixed), cherries, coconut, cranberries, fig, grape, peach, pear, pineapple, plum or rhubarb.
VEGETABLES-carrot, eggplant, pumpkin or other winter squash, sweet-potato or yam, tomato, zucchini or other summer squash.
DAIRY-sour cream or yogurt.
CITRUS JUICE or DRIED FRUIT-use one or more fruits.
SWEET THINGS-jam, honey or mincemeat.
Keeps: a few days at room temp; one week in the fridge; 2-4 months frozen.