A Nut Loaf for Nutting Day

September 3rd was traditionally known as Nutting Day, which is when children would go out into the local woods to collect hazelnuts.

Nut Loaf

6 oz/175 g butter

6 oz/175 g caster sugar

3 eggs

8 oz/225 g self raising flour

1 oz/25 g ground almonds

3 oz/75 g mixed chopped nuts

2 tablespoons milk

To Decorate

4 tablespoons apricot jam

3 oz/75 g walnut halves

3 oz/75 g whole brazil nuts

Heat the oven to 170C/325F/Gas 3

Beat the butter and caster sugar together, until light and fluffy.  Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each egg.

Stir in the ground almonds and chopped nuts with the rest of the flour.

Add 1-2 tablespoons of milk, to make a soft consistency.

Turn into a buttered and lined 2lb/1kg loaf tin and bake for 1 1/4/1 1/2 hours.   Turn out on to a wire rack to cool slightly.

Warm the apricot jam and pass through a sieve.  Brush half on to the warm cake and decorate with the nuts.  Brush with the remaining jam and leave to cool.

The cake is light and moist, beautifully textured with the chopped nuts.   Will definitely make this one again.

Recipe found in A Calendar of Feasts Cattern Cakes and Lace by Julia Jones and Barbara Deer, published 1987.