orange & brazil nut loaf
- Categories
- Cakes
- Yield
- 1 Loaf
| Measure | Ingredient |
|---|---|
| 8 ounces | Self-raising flour, sieved |
| 2 ounces | Plain wholemeal flour |
| 1 teaspoon | Bicarbonate of Soda |
| 6 ounces | Butter |
| 8 ounces | Demerara Sugar |
| 4 ounces | Brazil Nuts, chopped |
| Grated rind of 2 oranges | |
| 2 ounces | Mixed Peel |
| 4 mediums | Eggs |
| ¼ pint | Orange juice |
| 6 | Brazil nuts |
| 1 tablespoon | Golden syrup or clear honey |
| Shreds of orange rind |
Set oven to 170C/325F/Gas Mark 3. Grease and line 2 pound loaf tin.
Mix flours and bicarbonate of soda in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in sugar, chopped brazils, orange rind and mixed peel.
Beat together eggs and orange juice, and add to mixture. Mix well then spoon into prepared tin.
Press whole brazils across the top and bake for 75 to 90 minutes, or until a skewer pushed into centre of loaf comes out clean.
Remove loaf from oven and brush syrup or honey over the top.
Allow loaf to cool in tin for 15 minutes, then turn out on to a wire rack to cool completely.
Decorate the loaf with shreds of orange rind.
Source: Womans Realm
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