Traditional teabreads and cakes use baking powder rather than yeast as a raising agent, giving them a light texture and a good flavour. Classic cakes, such as Madeira Cake, Marble Cake and Gingerbread can easily be baked in a bread machine. For more exotic combinations, there are recipes for Tropical Fruit Loaf, flavoured with pineapple, papaya, mango and melon; fresh Raspberry and Almond Teabread or sugar-topped Crunchy Pear and Cherry Cake.
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