The Honey Cake With Dates And Apples looks delicious. If wanting to bake as a loaf, what size tin would you recommend? And would baking temperature or time need to be modified? Thanks!
Nigella's Honey Cake With Dates And Apples is a rich and moist cake that celebrates ingredients that are important to the Rosh Hashanah, but is equally good at any time of the year.
The cake is made in a 20cm (8-inch) springform pan. The volume of this pan should be very similar to a large 2-pound loaf pan (approximately 23 x 13 x 7cm or 9 x 5 x 3 inches), so in theory you should be able to use this size of loaf pan to bake the cake. As it is quite a sticky cake we would suggest, if possible, using a paper loaf pan liner. Otherwise, grease the loaf pan then line the base of the pan with baking parchment (parchment paper), with paper coming up the short sides and overhanging the pan. The batter should fill the pan to 2/3-3/4 full. The oven temperature should be the same, but the baking time is likely to be slightly longer and we would estimate 50 minutes to 1 hour. However, it may be a good idea to check after 45 minutes, just in case. A cake tester inserted into the centre should come out clean or with a few crumbs attached. Please note that as we have not tried the cake in a loaf pan ourselves, we are unable to guarantee the results.