A marvellously tasty teabread, Hickory Loaf is equally delicious by itself or spread with butter. If you cannot obtain hickory nuts, walnuts or pecans may be substituted – although the taste will be slightly different.
2 oz. plus
1 teaspoon butter, softened
4 oz. sugar
5 fl. oz. sour cream
8 oz. flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 oz. hickory nuts, chopped
2 oz. sultanas or raisins
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, lightly grease an 8-inch loaf tin and set aside.
In a large mixing bowl, cream the sugar and remaining butter together with a wooden spoon until the mixture is light and creamy. Add the eggs and sour cream, beating until the mixture is smooth.
Sift the flour, baking powder, salt, all-spice and ginger into a medium-sized mixing bowl. Add it to the butter mixture, a little at a time, beating constantly until all the flour mixture has been added and the batter is thick and smooth. Stir in the nuts and sultanas or raisins.
Pour the batter into the prepared loaf tin and place the tin in the oven. Bake the loaf for 1 hour, or until a skewer inserted into the centre of the loaf comes out clean.
Remove the tin from the oven and allow the loaf to cool in the tin for a few minutes. Then run a knife around the edges of the tin and carefully turn the loaf out on to a wire rack to cool completely.