A million cakes with one recipe. Years ago, I found this cake in an one of my old Fine Cooking magazines. I couldn't count how many times I've made it. With infinite variations depending on the season or taste of the moment, it is simply a great loaf cake recipe, finally now posted. Hooray!!
Our most recent variation is a winter cake with white chocolate and cranberries detailed below, this and some other ideas we have tried at the end of the recipe. Pre- heat oven to 350F.
Basic foundation, whisk to combine in a medium bowl:
2 cups of flour
3/4 c. white sugar- decrease to 1/2 c. if using other sweet add in's like chocolate etc.
1 tbsp. baking powder (heaping)
1 tsp. salt
Any spices and any dry add ins.
1 c. milk, or buttermilk- use 1/2 c. milk if using more wet add ins for the second 1/2 cup
2 large eggs
1 tsp vanilla, or any other flavour profile
Mix: wet goes into dry, and then add 1/2 c. (1 stick) melted butter and fold into the batter. This is the KEY to this recipe!
Into a pam-etized loaf pan, and cook for about 50 min or until done.
That's it!
A few ideas for some terrific flavour profiles, just use your imagination!!
- white chocolate chips, hazelnuts and cranberriesorange juice and zest
- dark chocolate chips, orange juice and zest, and orange glaze on top
- milk chocolate chips, almonds, almond extract
- lemon juice, lemon zest, poppy seeds and blueberries, lemon glaze
- any chocolate, crushed peppermint candy and peppermint extract
- Cinnamon, cardamom, nutmeg, ginger, pecans and pumpkin puree- fabulous!!
- Cardamom and orange flavours, juice and zest
And on, and on, and on...
Love this cake!!
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