Makes 1 large loaf
12 oz (350g) self-raising flour 1/2 level teaspoon salt
2 oz (50g) butter
3 oz (75g) castor sugar
2 oz (50g) chopped walnuts
2 oz (50g) chopped candied peel finely grated rind and juice of 1
orange
2 eggs
1/4 pint (125ml) milk
Heat the oven to 350°F (180°C) or Gas no. 4. Grease a 9 x 5 x 3 inch (22.5 x 12.5 x 7.5cm) loaf tin and line the base and shorter sides with a strip of greased greaseproof paper long enough to overlap the sides. Sift the flour and salt into a medium-sized mixing bowl.
Add the butter in pieces and rub in with the fingertips. Stir in the sugar, walnuts, candied peel and grated orange rind. Mix together the eggs, milk and orange juice in a small bowl. Add to the dry ingredients and beat well with a wooden spoon to make a smooth batter.
Spoon mixture into the prepared tin and spread level. Place in the centre of preheated oven and bake for 1 hour. Allow to cool in the tin for 10 minutes, then loosen unlined sides and, holding the paper ends, transfer to a wire rack and leave until completely cool. Remove the paper. Serve sliced and buttered.