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Cherry Orange Loaf

Ingredients
  Corn oil 4 Fluid Ounce (120 ml)
  Eggs 2 , beaten
  Milk 30 Milliliter (2 tablespoons)
  Castor sugar 5 Ounce (150 g)
  Self raising flour 10 Ounce (275 g)
  Salt 1 Pinch
  Glaze cherries 1⁄2 Pound, quartered (225 g)
  Orange 1⁄2 , rinded and finely grated
Directions

GETTING READY
1) Take a deep 18 cm/7 inch cake tin, grease it and line the bottom with greased greaseproof paper or non-stick parchment.
2) Heat the oevn to (180°C/ 350°F or Gas Mark 4).

MAKING
3) In a bowl, put the oil, eggs, milk and sugar and beat together until well mixed.
4) In a seperate bowl, sift the flour and salt and stir in the cherries and orange rind.
5) Beat the flour mixture gradually into the oil and egg mixture, then spoon into the prepared tin.
6) Bake in a preheated moderate oven (180°C/ 350°F or Gas Mark 4) for 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean.
7) Let the loaf to cool in the tin, then turn out and remove the paper lining.
8) Wrap the loaf in foil and pack in a freezer bag.
9) Seal the bag, label and freeze.

SERVING
10) Thaw the loaf in wrapping at room temperature for 3-4 hours.
11) Slice the loaf and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Drink: 
Milk
Interest: 
Everyday, Healthy
Preparation Time: 
7 Minutes
Cook Time: 
90 Minutes
Ready In: 
97 Minutes

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