At the time of typing this I have not tried this recipe but I intend to as soon as my preserved peel is ready as I am a great fan of tea breads of any kind. They are the original cut and come again food and spread with butter - very yummy. I cannot wait to try it especially after the lovely fragrance of orange and lemon emanating from the preserve jar of peel. I have some ordinary peel so I may well make this before then if I find I cannot wait.
Rind or two oranges coarsley grated
4floz/100ml of orange juice
4oz/125g mixed or preserved peel chopped
3oz/75g light muscovado sugar
3oz /75g self raising flour
3oz/75g wholemeal flour
Grease a 1lb /450g loaf tin. Mix together the orange rind and juice and the peel. Cream the margarine and sugar until light and fluffy. Beat the egg accompanied by 2 tablespoons/30ml flour, add half the remaining flour with half the orange mixture and fold in carefully with a metal spoon. Add the remaining flour and the rest of the orange mixture and mix well. Spoon into the prepared tin and bake at 350 degrees F/180 degrees C or gas mark 4 for about an hour or until the cake is beginning to leave the sides of the tin. Cool for 5 minutes then turn onto a rack.