Well it’s a new year! Happy New Year everyone! Well 2012 seems to have vanished in a blinding flash; I mean where did it go? I was hoping to do more with my blog but did not get to it. So this year I am going to make an effort – even if I am tired after writing all day at work.
I make this loaf quite often. It’s easy to put together and although it takes a long time in the oven you can do other things meanwhile. It has a nice sharp tang that offsets the fruit just perfectly and makes it more interesting than a plain loaf. I find it easy to scoff a few slices with tea. However I have resisted the temptation as this loaf is for friends. Sorry about the poor picture – I was in a hurry so quickly snapped a shot (not my best) so much to do so little time.
I do hope you give this a go. I believe that the original recipe appeared in the Australian Women’s Weekly in September 1986 (eek the year before I was born).
125 g butter, very soft
¾ cup sour cream
1 cup castor sugar
2 tsp grated lemon rind
1 ½ cups of self raising flour
¾ cup plain flour
¼ cup of lemon juice
½ cup of glace cherries
½ cup of sultanas
Preheat the oven to 170 °C Fan forced 180 ° C regular
- Grease and line a 12cm by 22cm loaf tin with baking paper
- Beat together the butter, sour cream, castor sugar and lemon rind in an electric mixer till light and fluffy.
- Add the eggs one at a time, beating well after each addition
- Stir in the sifted dry ingredients alternately with the lemon juice.
- In a small bowl put the cherries and sultanas, add I tablespoon of flour and toss. (this stops the fruit sinking to the bottom of the loaf.
- Fold in the cherries and sultanas.
- Pour mixture into the lined tin and smooth top
- Bake in the preheated oven for 1 hour and 10 min or until an inserted skewer comes out clean.
- Stand in the tin for 5 min before turning onto a wire rack to cool.
Serve buttered or plain slices for tea.