Cranberry Nut Bread
|Plain flour||8 Ounce (250 Gram)|
|Castor sugar||8 Ounce (250 Gram)|
|Baking powder||1 1⁄2 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Butter||2 Ounce (50 Gram)|
|Orange juice||4 Fluid Ounce (120 Milliliter)|
|Orange rind||1 Tablespoon, grated|
|Egg||1 , beaten|
|Walnuts||2 Ounce, chopped (50 Gram)|
|Cranberries||8 Ounce, chopped (250 Gram)|
Sift the flour, sugar, baking powder, soda and salt into a mixing bowl.
Rub in the butter thoroughly, then beat in the orange rind and juice and egg.
Fold in the nuts and cranberries.
Pour the batter into a greased 1 kg (2 lb) loaf tin.
Bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 hour or until a skewer inserted into the centre comes out clean.
Cool in the tin.