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Ingredients
- 1 large free range egg
- 1/2 cup golden caster sugar
- 1/4 cup sunflower oil
- 1 cup buttermilk
- 2 cups flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp fine seasalt
- 1/2 cup chopped toasted pecan nuts
- 1/2 cup maraschino cherries, drained, chopped and dried
- 1/2 cup sultana raisins
- 1/2 cup semi-sweet chocolate chips
Preparation
Step 1
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Butter the paper. Set aside.
Whisk the egg with an electric whisk until light. Add the sugar, oil and vanilla, beating it all well together. Blend in the buttermilk. Set aside.
Sift the flour into another bowl, along with the soda and seasalt. Stir in the toasted nuts, cherries, raisins and chocolate chips. Add this mixture to the liquid mixture, all at once. Stir just to combine. Scrape the batter into the prepared loaf pan. Smooth the top. Bake for about one hour, or until well risen, golden brown and a toothpick inserted into the centre comes out clean.
Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Store in an airtight container. Serve, thinly sliced.