16
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
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
1
1
⁄2 cups grated carrots
2 eggs
1
⁄2 teaspoon salt
3
⁄4 cup granulated sugar
1
⁄2 cup crushed pineapple, well drained
1
⁄3 cup vegetable oil
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.
Glaze
1
⁄2 cup granulated sugar
1
⁄4 cup orange juice concentrate, thawed
1 cup all-purpose flour
3
⁄4 teaspoon baking powder
3
⁄4 teaspoon baking soda
1
⁄2 cup chopped walnuts
1
⁄2 teaspoon ground cloves
1
⁄2 teaspoon nutmeg
