Granny Sedgwick's Orange Raisin Nut Bread

One of my favorite childhood memories is of walking into my grandmother’s kitchen and discovering loaves of this delicious bread cooling on the counter. We liked to spread thin slices with butter and have it with our tea (Granny was very English and believed the fine art of tea-drinking must be taught at an early age).

• 2 CUPS SIFTED FLOUR
• 4 TSP BAKING POWDER
• 1/2 TSP SALT
• 1/2 CUP SUGAR
• 3/4 CUP CHOPPED NUTS
• 1 CUP RAISINS,PLUMPED
• 1 TBSP ORANGE RIND
• 1 EGG, WELL BEATEN
• 1 CUP MILK
• 2 TBSP. MELTED BUTTER OR MARGARINE

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Grease an 8x5x3” loaf tin thoroughly.

Plump raisins by placing them in a colander and pouring a kettleful of boiling water over top. Drain.

Sift together flour, baking powder and salt into mixing bowl. Add sugar, nuts, raisins and orange rind. Mix well.

To beaten egg add milk and melted butter. Add to flour mixture. Mix just until blended. Turn into prepared loaf tin and allow to stand for 20 minutes.

Bake in preheated oven at 350 degrees for 55 to 60 minutes. Bake in center of oven on middle rack. Turn out on wire rack and cool several hours before slicing.