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CAKES AND BAKE
Cakes are made with baking powder and baking soda that are activated by moisture and heat. The
batter is mixed only long enough to blend all the ingredients, then baked immediately.
It is suggested that all liquids (water, milk, eggs, oil, butter) be placed in the bottom of the bread
pan, dry ingredients on top. After loading the bread pan in the machine, select the CAKE cycle.
During the initial mixing of batter, dry ingredients may collect in the corners of the pan. It may be
necessary to help the machine mix by using a rubber spatula along corners to avoid flour clumps.
When the cycle is complete, the machine will beep. Before removing pan from bread machine, test
cake for doneness by inserting a toothpick or cake tester into the top center. Remove the toothpick.
If the cake is done, the toothpick will come out clean. However, if there is batter on the toothpick,
set the machine on the BAKE setting to continue to bake additional time as needed. Check cake
after 10 minute increments. Depending on size of cake and moistness of the batter, 10-30 addition-
al minutes may be necessary.
Note that the complete BAKE cycle is 60 minutes and the machine will indicate 1:00.
When baking is complete, remove the pan from the machine and allow the cake to remain in the
pan for 10 minutes to “set.” Cakes are more fragile than yeast breads. They must set in the pan
before unmolding to allow the steam to subside and the interior of the loaf to become more firm.
Remove the cake from the pan and cool on a rack before slicing.
APPLE WALNUT
Regular Large
Egg(s), room temperature 1 2
Milk 80°F/27°C 1 TBL 2 TBL
Oil 2 TBL 1/4 cup
Sugar 1/2 cup 1 cup
Granny Smith Apples, peeled and grated 1 cup 2 cups
Walnuts, chopped 1/2 cup 1 cup
All-Purpose Flour 1 1/2 cups 3 cups
Baking Soda 1/2 tsp 1 tsp
Baking Powder 1/4 tsp 1/2 tsp
Salt 1/4 tsp 1/2 tsp
Nutmeg 1/4 tsp 1/2 tsp
Cinnamon 1/4 tsp 1/2 tsp
Program: CAKE
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