CHERRY NUT LOAF

Press, Volume CV, Issue 30954, 10 January 1966, Page 2

CHERRY NUT LOAF

Food For Thought

(Bv

ALAN TREMAIN)

I have so many loaf recipes I could almost publish a book of them. This one, for Cherry Nut Loaf, is one of the best and worth while adding to your collection. It is topped with cherry and nut crumble. You will need: The loaf: 2 cups self-raising flour j cup castor sugar 1 egg 2oz butter I cup chopped walnuts i cup finely chopped glace cherries i cup plain flour 1 teaspoon salt 1 cup bran cereal 1 cup milk A pinch of nutmeg. The crumble: 2oz butter i cup castor sugar

1 cup chopped walnuts 2 tablespoons chopped glace cherries.

I Method: Pre-heat oven to moderate. Sift together the two kinds of flour, salt, sugar and nutmeg. Combine with bran cereal. Beat egg slightly, melt butter and stir in with the milk. Add dry ingredients, I stirring only until combined. Fold in nuts and cherries. Spread in greased loaf tin, about eight by four inches, and sprinkle with the cherry and nut crumble. Bake about an hour. When quite cold, slice and spread with butter. To make the cherry and nut crumble, brown the butter in a pan, remove from heat mix with the sugar, nuts and cherries. Sprinkle evenly over the loaf.