From: Linda McCartney’s Home Cooking, p. 155
A lovely moist loaf cake with well-balanced spices and pecan nut pieces.
I tried out a gluten-free version of this cake, substituting the flour for gluten-free flour (from Doves Farm) and adding 3 tsp of potato fiber to retain the moisture and springyness. I also reduced baking time to 40 minutes, which worked well.
The cake keeps well in an airtight container for one or two days.