This is an interesting hybrid combining both cake and bread ingredients. It makes a great dessert with butter or jam and jellies or you can eat it plain. It’s also great for breakfast with coffee or at tea time. What makes this cake bread unique is the addition of yeast to the cake ingredients.
Add the ingredients to the bread pan in the order indicated in the recipe unless your manufacturer indicates otherwise. Set it for the White Bread cycle, not the cake cycle. This is closer to bread than cake from an ingredient standpoint
Also, set for 1.5 loaf and medium crust. You don’t have to worry about the wooden skewer with this recipe, but if you’re nervous go ahead and give it a poke.
When done let it rest on a cooling rack and then slice and serve.