Since I am doing the month long baking marathon, I thought why not extend the baking theme to the weekends too and post some of the bakes that I made from my cookbooks. This way I can link them to Valli’s ‘Cooking from Cookbook Challenge‘ and clear some of my baking recipes too.
I was planning to bake this Sweet Spring Cake on the first day of Spring, i.e., March 20, but we had a snow storm that day and it didn’t really feel like Spring, so I pushed it until this past week when finally we got a little glimpse of Spring. It went back to being chilly and cold again, but at least there’s hope that it will get better soon.
This recipe is from King Arthur Catalog.They made them in cute little rectangular baking pans, but I made the loaves in 1 8½”x4½” and 2 mini loaf pans. This is a rich bread with eggs, sugar and butter in it. I subbed the eggs with egg replacer and the bread turned out great.
This bread has a streusel topping that gave it a nice sweet taste. It was not too soft and not to dense — reminded me of fruit cakes in India (I think Brittania brand still makes these) we used to eat growing up. The use of mixed dried fruit makes this bread taste almost like Christmas cake 🙂