This book is organized by type of fruit. Each chapter gives a small history of the fruit, and preparation, cooking, and nutrition information.
The mixture on top of the cake was too sweet for our taste, will use less sugar next time. The cake itself was very good! I didn't put the cake on a wire rack, so just poured the mixture on top of the cake in the loaf pan, and it worked out fine.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick butter, softened
1 1/4 cups sugar
2 eggs, lightly beaten
1/2 cup milk
Preheat over to 325 degrees F. Grease and flour a 9 x 5 inch loaf tin. Grate the zest from the lemon and lime and set it aside. Cut both fruits in half and squeeze one lemon half and all the lime. Mix the flour, baking powder, and salt together.
Put the butter in a mixing bowl and add 3/4 cup of sugar. Beat the mixture until it is pale and creamy, then gradually beat in the eggs, adding a little of the flour if the mixture shows signs of curdling. Gradually add the remaining flour mixture, alternately with the milk, beating well after each addition. Stir in the lemon and lime zest.
Spoon the mixture in the prepared loaf pan and level the surface. Bake for 30-40 minutes, until a skewer inserted in the center of the cake comes out clean. Mix the citrus juice with the remaining sugar. Invert the loaf onto a wire rack, then turn it right way up again.
Put a tray underneath the rack. Immediately spoon the sugar mixture over the top of the loaf, letting it run down the sides slightly. Leave to cool before slicing.
Add 1/2 cup chopped pecans with the lemon zest.
Instead of using both lemon and lime, use the grated zest and juice of 1 lemon or 2 limes.
The Farmers' Market Guide to Fruit, Jenni Fleetwood, 2001