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.
From: Linda McCartney´s Home Cooking (p. 165)
A lovely cake
with a good balance between the spices and the pecans.
It keeps in an airtight container for 2 or three days and freezes well. I cut it into pieces, separated the pieces with greaseproof paper, and froze it in an airtight container. This way, it was easy to take out as many pieces as needed and reheat them in the micowave for 45 seconds. I left them for another two minutes to warm through and served them slightly warm with a cup of tea. Divine 🙂
If you (like me) like your cake to be not too sweet, try using 150g (or even less) of sugar instead of 170g.
Gluten-free: 170g of self-raising gluten-free flour mix, 2 tbsp. potato fiber, 1 tsp. psyllium husk, 150g sour cream (instead of 120ml).
Variations: I tried using this recipe as a basis for a vegan and gluten-free cake. You can find my recipe here.
From: Linda McCartney`s Home Cooking, p. 157
Great balance between the chocolate and the crunchy nut pieces. I like using dark chocolate, but my children prefer milk chocolate.
The biscuits keep well in an airtight container for two or three weeks (if they are not discovered and eaten before 😉
Gluten-free: When using self-raising gluten-free flour mix (same amount as in the recipe), the biscuits are very short and crumbly but taste great. Using a large egg or two small eggs will improve the consistency.
Vegan: Substitute the butter for margarine, and use 1 tablespoon of flaxmeal and 3 tablespoons of water OR 3 tablespoons of soya yogurt instead of the egg. You should also use vegan chocolate.