Citrus Nut Loaf

Submitted by Fiona Ballantyne. This recipe is adapted from a recipe in a book called ‘Scones, muffins and teacakes’ by Murdoch books and works very well.


  • 90g butter or margarine
  • 150g golden caster sugar
  • 2 fresh eggs (large)
  • 200g self raising flour, sifted
  • 60ml orange juice (freshly squeezed)
  • 60ml lemon juice (freshly squeezed)
  • 75g chopped pecans


  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time beating after each addition.
  • Stir in the flour alternately with the fruit juices.
  • Stir in the nuts
  • (This also works well by combining all the ingredients together in the food mixer – apart from the nuts, stir them in at the end.)
  • Spread into a greased 2 lb loaf tin.
  • Bake at 180°C for 50 minutes.Turn out and cool on a wire rack.

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