This month I’m baking five recipes from Rachel Allen “Bake”.
I’m hugely fond of recipes using sweet potatoes so my first recipe baked from Rachel Allen’s “Bake” is Sweet Potato and Pecan Bread. It’s called “bread” but is actually a cake in a loaf tin.
It was a very easy recipe to follow, however I did stumble a little over the size of loaf tin to use. Rachel says to use one that is 13 x 23cm however a 2lb loaf tin is approx 9 x 19 cm and I could not find any reference in other books to recipes that called for this larger size of tin. I didn’t want to cram all the mixture in one tin incase this meant it wouldn’t cook properly in the time so decided to only fill the tin with around 85% of the mix. The batter is very sloppy and the grated sweet potato looks most unappealing before it is cooked! I think I got the balance just right holding back that bit of batter and the cake was done in the prescribed time.
Definitely worth making again… this will be my go-to pecan cake recipe!
Rachel Allen’s “Bake” Sweet Potato and Pecan Bread
Ingredients:3 eggs150ml vegetable oil200g soft light brown sugar300g sweet potato, peeled and grated100g chopped pecans180g self raising flourpinch of salt1 tsp ground cinnamon1/2 tsp freshly grated nutmeg1/2 tsp mixed spiceYou will also need a 13 x 23 cm loaf tin – but I used 2lb size and only used 85% of the mix.The recipe can be found on page 74 of Rachel Allen Bake.See how I’ve got on making more Rachel Allen recipes.
[…] I only had a 7 inch one to hand. I decided to employ the tactic that had worked so well with the sweet potato and pecan bread and leave aside some mixture and use a smaller tin. (I left aside enough mixture to make six […]