Country nut loaf

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  • 175g soft margarine
  • 175g caster sugar
  • 3 eggs, medium
  • 225g self raising flour
  • 25g ground almonds
  • 25g candied peel
  • 75g mixed chopped nuts
  • 2tbsp milk
  • 2tbsp apricot jam
  • 1tbsp water

That’s goodtoknow

Use half white and half wholemeal flour in this recipe. Decorate the top of the loaf with a selection of nuts.


  1. Preheat oven to 160⁰C/325⁰F/Fan 140⁰C/Gas Mark 3. Grease and line a 1kg loaf tin
  2. Put the margarine, sugar, eggs, flour, almonds nuts, peel and milk into a bowl. Beat together until light and creamy.
  3. Spoon into the loaf tin and bake for about 1 ½ hours until well risen and golden brown or until a skewer inserted into the centre of the loaf comes out clean.
  4. Remove from the oven and leave to cool in the tin for 5 minutes. Turn out onto a cooling rack.
  5. Heat together the jam and water and stir until runny. Brush the top of the loaf with the jam.

By Cathy Seward

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