Buena Vista Loaf Cake Recipe 445

Steps:

• Adjust rack 1/3 up from the bottom of the oven and preheat oven to 350 degrees. Butter a 9" x 5" x 3" loaf pan (8 c capacity) and dust with fine, dry bread crumbs (not flour, this sounds nuts but it does work better than flour), shake out the excess and set aside. Sift together the first 5 ingredients and set aside. In the large bowl of an electric mixer cream the butter. Add the vanilla, espresso powder and sugar and beat to mix well. Beat in the eggs one at a time. On low speed add about half the sifted dry ingredients, scraping the bowl and beating only until just incorporated. Gradually beat in the milk and then the rest of the dry ingredients again scraping the bowl and beating just incorporated (it's important not to overheat this). Remove from the mixer. Add the dates and stir to mix well, then stir in the raisins, nuts and chocolate morsels. Turn into the prepared pan and smooth the top Bake for approximately 1.5 hours or until a cake tester inserted into the middle comes out clean and dry. Remove from the oven and let sit in the pan for about 10 minutes. Cover with a rack and invert the pan. Remove the pan and carefully (the cake is still soft) turn right side up. Let sit until completely cool.

Steps:

• Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
• In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
• Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
• Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
• Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.

Steps:

• Adjust the rack 1/3 up from the bottom of the oven and preheat to 350°F. Butter a 8.5 x 4.5 x 2.75-inch loaf pan (about 6 cup capacity) and then dust it with fine, dry bread crumbs. Shake out the excess and set aside. Sift together the flour, baking powder, salt, cocoa and sugar and set aside. Beat the cream and vanilla in an electric mixer until it holds soft peaks, On low speed add the eggs one at a time, scraping down the bowl and only beating until the egg is incorporated. Gradually add the dry ingredients scraping down the bowl and beating only until just smooth. Remove from the mixer and stir in the grated rind. Pour the batter into the pan and smooth the top. Bake for about 65 minutes until the top springs back when lightly touched with a fingertip (not a cake tester this cake will be moist) As soon as the cake goes into the oven mix the OJ with the 3 tablespoons of sugar and let it stand while baking. After you remove the cake from the oven let it cool for 5 minutes. Then, a little at a time, brush the glaze all over the cake encouraging most to run down the sides between the cake and pan but make sure the top is soaked also. This cake is going to soak all this up if you go slowly enough. Let the cake stand in the pan until it is completely cool. Cover it with a piece of wax or parchment paper. Invert the cake into your hand (go slow here, if it's stuck loosen the side with a knife) take off the pan and turn right side up again. Serve warm!