INGREDIENTS
2 cups cake flour.
1 teaspoon bicarbonate of soda.
¼ teaspoon salt.
½ cup butter or margarine.
1 cup white sugar.
2 extra large eggs.
¼ cup buttermilk.
¼ cup pecan nuts, finely chopped.
1 cup apple, finely grated.
1 teaspoon vanilla essence.
METHOD
Preheat the oven to 180°C.
Butter a 20×10 cm loaf tin.
In a mixing bowl sift together the cake flour, salt and bicarbonate of soda.
In a separate bowl cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each egg has been added.
Stir the dry ingredients into the butter mixture alternating with the buttermilk.
Add the chopped pecan nuts, finely grated apple and vanilla essence.
Mix lightly.
Pour the batter into the prepared loaf tin and bake for 1 hour until golden brown,
or until a testing skewer inserted into the centre of the loaf comes out clean.
Remove from oven.
Cool slightly in the tin and turn out onto a cooling rack and allow to cool completely.
