Quick Bread/Cake (Cycle 6)
Orange Pound Cake
1 cup warm water (80°F/27°C)
3 eggs
1 tablespoons orange juice concentrate, thawed
1⁄3 cup vegetable oil
1 (510 g) golden pudding in the mix cake mix
Glaze
1⁄2 cup granulated sugar
1⁄4 cup orange juice concentrate, thawed
Warm the eggs by placing them in a bowl of hot (not boiling) water for 5 minutes. Measure ingredients into Bread Pan in order listed. Insert Bread Pan into oven chamber, with ∇ arrow on pan aligned with arrow on oven chamber. Push down to fully engage. Select Quick Bread/Cake (Cycle 6) and press START/CANCEL.
Halfway through mixing time, using a rubber spatula, scrape down the sides of the Bread Pan and Kneading Paddle.
Meanwhile in a small saucepan over low heat, combine sugar and orange juice con- centrate. Heat, stirring constantly, until sugar is dissolved. When signal sounds and panel reads END, press and hold START/CANCEL until signal sounds. Using oven mitts, remove Bread Pan from machine to a cooling rack. With a long wooden skew- er, immediately, poke several holes through the cake. Spoon the warm syrup over the hot cake. After 30 minutes, turn cake out onto a serving plate.
Carrot Quickbread
11⁄2 cups grated carrots | 1 cup | ||
2 eggs | 3⁄4 teaspoon baking powder | ||
1⁄2 | teaspoon salt | 3⁄4 | teaspoon baking soda |
3⁄4 | cup granulated sugar | 1⁄2 | cup chopped walnuts |
1⁄2 | cup crushed pineapple, well drained | 1⁄2 | teaspoon ground cloves |
1⁄3 | cup vegetable oil | 1⁄2 | teaspoon nutmeg |
Measure ingredients into Bread Pan in order listed. Insert Bread Pan into oven chamber, with ∇ arrow on pan aligned with arrow on oven chamber. Push down to fully engage. Select Quick Bread/Cake (Cycle 6) and press START/CANCEL.
Halfway through mixing time, using a rubber spatula, scrape down the sides of the Bread Pan and Kneading Paddle.
When signal sounds and panel reads END, press and hold START/CANCEL until signal sounds. Using oven mitts, remove Bread Pan from machine to a cooling rack. After 10 minutes, turn cake out onto a serving plate.
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