Submitted by Fiona Ballantyne.
This recipe is adapted from a recipe in a book called ‘Scones, muffins and teacakes’ by Murdoch books and works very well.
Ingredients
90g butter or margarine
⅔ cup golden caster sugar (from the wholefood co-op)
2 fresh eggs (large)
1 ½ cups self raising flour, sifted (from the wholefood co-op)
¼ cup orange juice (freshly squeezed)
¼ cup lemon juice (freshly squeezed) also available from Wholefoods Co-op
½ cup chopped pecans (from the wholefood co-op)
I use a teacup or small mug as a measure so its never the same size twice!
Method
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time beating after each addition.
Stir in the flour alternately with the fruit juices.
Stir in the nuts.
(This also works well by combining all the ingredients together in the food mixer – apart from the nuts, stir them in at the end.)
Spread into a greased 2 lb loaf tin.
Bake at 180°C (160°C fan), 350°F, GM 4 for 50 minutes.
Turn out and cool on a wire rack.
All done.
