Chocolate Tea Bread

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 92.

An easy to make, plain loaf cake that is not overly sweet. I would have preferred pecans over walnuts and perhaps chocolate chips over raisins. This was done in 50 minutes for me (Maida says 1 hour and 15 minutes!). The cake has a delicious chocolate scent when you uncover it.

1 3/4 cups sifted all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 oz. butter (softened)

1/2 tsp. vanilla extract

2/3 cup granulated sugar

1 egg

1 tsp. instant coffee or espresso

1/3 cup unsweetened cocoa powder

1 cup buttermilk

1 cup raisins

1 cup walnuts, cut into coarse pieces

Preheat the oven to 350 degrees. Butter or spray a 9x5x3 inch loaf pan and dust it with fine bread crumbs.

Sift together the flour, baking soda and salt and set aside.

Beat the butter until softened. Add the vanilla and sugar and mix well. Beat in the egg. On low speed, add the espresso and cocoa. Add the flour mixture in three additions, alternating with the buttermilk in two additions. Scrape bowl as necessary. Add the raisins and nuts.

Transfer the mixture to the pan (it will be slightly thick). Smooth the top.

Bake for 50 minutes or until a tester comes out clean. Cool the cake in the pan for about 10 minutes before turning it out onto a wire rack.

The top of the cake will be cracked (this is normal). Refrigerate before slicing to avoid crumbling.

Buttermilk Loaf Cake

Buttermilk Loaf Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 26). 

As you can see in the photo, I made this as a Bundt cake instead of a loaf cake and I also changed it a bit and turned it into a Lemon Buttermilk Loaf Cake. I found a recipe in "The Fanny Farmer Baking Book" that was identical to this with one exception - the additional of lemon extract. I also added the glaze which I think adds to the taste of the cake. Perfectly wonderful, with or without. 

So, here is Maida's recipe and the optional ingredients can be added if you want the added lemon flavor.

4 eggs
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 sticks butter (16 TBS.)
1 TBS. grated lemon zest
1 cup buttermilk
2 cups sugar
1 tsp. lemon extract (optional)
1 1/2 tsp. vanilla extract (do not use if using the lemon extract)

Preheat oven to 350. Grease and flour a 10-inch loaf pan or you can use a Bundt pan or even two smaller loaf pans.

If the eggs are not already at room temperature, place them in a bowl of warm water for several minutes. (Note: This isn't in Maida's recipe but the Fanny Farmer mentions it and I think it is a good tip).

Sift together the flour, baking soda, baking powder and salt. Set aside.

Beat the butter until it is smooth and creamy. Slowly add the sugar, beating until well blended.

Add the eggs one at a time until blended.

Add half of the flour mixture and beat until well blended.

Stir the lemon or vanilla extract and lemon rind into the buttermilk. Add half of the buttermilk mixture to the batter.

Add the remaining flour and buttermilk mixtures and beat until the batter is smooth and well blended.

Pour the batter into the prepared pan and shake it to level it. Bake for 1 - 1 1/4 hour if using the Bundt pan. If using loaf pans, baking for 40-45 minutes or until a tester comes out clean. Remove from the oven and let it sit for 10-15 minutes before turning out onto a wire rack. Cool completely. 

If you desire, add a lemon glaze. Combine 1 cup of confectioners sugar and add several tablespoons of lemon juice until you reach the desired consistency. Drizzle over the cooled cake.

Glaze (optional):
1 cup confectioners sugar
3-4 TBS. lemon juice