This is a definite cross between a light dessert or a breakfast quick bread treat. It has the texture of a cake but in loaf form. From a TOH booklet and submitted by Dawn C. from Florida. This uses cake flour which I find makes a really lighter texture to the loaves than standard flour. You can substitute all purpose flour but reduce the total by 3 1/2 tbls (for every cup of cake flour you need to reduce all purpose by 2 tbls) but remember that all purpose will probably give you a heavier texture of cake loaf.