Name: Pecan and raisin loaf
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1/3 cup (50g) raisins; 90 gram butter, chopped; 1/2 cup (110g) firmly packed brown sugar; 1/3 cup (80ml) water; 1/2 teaspoon bicarbonate of soda; 2 eggs, beaten lightly; 1/2 cup (60g) coarsely chopped pecans; 1/2 cup (75g) plain flour; 1/2 cup (75g) self-raising flour

Ingredients

1/3 cup (50g) raisins

90 gram butter, chopped

1/2 cup (110g) firmly packed brown sugar

1/3 cup (80ml) water

1/2 teaspoon bicarbonate of soda

2 eggs, beaten lightly

1/2 cup (60g) coarsely chopped pecans

1/2 cup (75g) plain flour

1/2 cup (75g) self-raising flour

Method

1.Combine raisins, butter, sugar and the water in medium saucepan; bring to the boil. Remove from heat; stir in soda. Transfer mixture to medium bowl; cool 15 minutes.

2.Preheat oven to 150°C/130°C fan-forced. Grease 8cm x 25cm bar cake pan; line base with baking paper.

3.Stir egg and nuts into raisin mixture; stir in sifted flours. Pour mixture into pan; bake about 35 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

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