A To Z Loaf Or Layer Cake

• For the cakes
• 2 cups A-to-Z ingredient (see list below). But use only 1/2 cup if using citrus juice or dried fruit
• 1 cup brown sugar. But use only 1/2 cup if using dried fruit or tomato. And omit totally if using jam, marmalade, mincemeat or honey.
• 1/2 cup eggs (2 large). Or silken tofu, pureed.
• 1/2 cup nut (raw, your choice), chopped
• 1/2 cup extra virgin olive oil or cold pressed vegetable oil
• 2 cups whole wheat flour (or 2.25 cup of all-purpose white flour)
• 2 teaspoons baking soda
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground cinnamon
• flour & oil, to prepare pans
• 1 teaspoon Baking powder
• Lemon glaze icing (optional)
• 1 1/2 cups confectioner's or icing sugar
• 1 teaspoon lemon zest, chopped
• 3 tablespoons lemon juice, freshly squeezed
• 1 tablespoon extra virgin olive oil

1. Prep A-to-Z ingredient. Peel, pit, chop or puree, as needed. Let frozen fruit thaw & drain.
2. Heat oven to 350F. Lightly oil & flour pans. Use ONE large, like 9 x 13", Bundt or tube pan, 10" spring form OR TWO of 8-9" round cake pan, 9 x 5" loaf pan, 12-muffin tin.
3. Mix dries. In a second bowl, mix wets. Combine & pour batter immediately into prepared pan(s). Bake single large cake 40-45 minutes or until a tester comes out clean. Start checking loaf or layer cakes at 20-25 minutes; for cupcakes, check at 15-18 minutes.
4. Remove from oven. Let cool. Serve plain, with cream cheese icing (your favorite recipe) or lemon glaze (recipe here).
5. Lemon glaze. Mix confectioner's sugar, lemon flavorings, olive oil. Add more lemon juice or water for thinner texture. Drizzle on top of cakes/cupcakes, or between layers.
6. A-to-Z ingredients. Apple, apricot, banana, blackberries, blueberries, carrot, cherries, coconut, cranberries, dates, eggplant, fig, grape, honey, jam, kiwi fruit, lemon and/or lime juice, marmalade, mincemeat, orange juice, peach, pear, pineapple, plum, pumpkin, quince, raisins, raspberries, rhubarb, sour cream, sweet potato, strawberries, tomato, yam, yogurt, zucchini.
7. Keeps: a few days at room temp; one week in the fridge; 2-4 months frozen.

cakes, atoz, brown sugar, eggs, nut, extra virgin olive oil, whole wheat flour, baking soda, vanilla, ground cinnamon, flour, baking powder, lemon glaze icing, sugar, lemon zest, lemon juice, extra virgin olive oil

Taken from food52.com/recipes/70645-a-to-z-loaf-or-layer-cake (may not work)