Dyrham Bitter Orange Teabread

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.

Ingredients

Rind or two oranges coarsley grated
4floz/100ml of orange juice
4oz/125g mixed or preserved peel chopped
4oz/125g margarine
3oz/75g light muscovado sugar
1 egg
3oz /75g self raising flour
3oz/75g wholemeal flour

Method

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.