Pour batter into prepared loaf pan, top with optional nuts, and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge.