Cherry and Sultana Loaf
|Low protein flour/all purpose flour (Bintang)||½ cup|
|Grated lemon rind||2 tbsp|
|Castor sugar||1 cup|
|Sliced grace cherries||½ cup|
|Sour cream||¾ cup|
|Lemon juice||¼ cup|
|Plain flour||¾ cup|
1/ Grease a 14cm*21cm loaf pan and line base with paper. Grease paper.
2/ Cream butter, rind and sugar in mixing bowl. Until light and fluffy.
3/ Beat in eggs one at a time; beat until combined.
4/ Stir in fruit, half of the sifted flour and half of the sour cream mixed with lemon juice.
5/ Stir in remaining flour and sour cream and lemon mixture.
6/ Pour into prepared pan. Bake in moderate oven (180 C) for ¼ hour. Stand 5 minutes before turning on to wire rack to cool.
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