Lemony Pecan Loaf

I love Pecans, I love lemons, so what is not to love in this easy peasy cake. A beautifully moist cake with so much flavour.

You will need a 2lb loaf tin, lightly buttered and lined, bringing the parchment up over the long sides to help you lift it out. Pre heat your fan oven to 150C

12 oz plain flour

1 heaped teaspoonful baking powder

6 oz slightly softened butter

4 oz caster sugar

4 oz pecans, chopped

3 large eggs

zest of a large lemon or two small [you will need the juice in a mo]

5 tablespoonfuls maple syrup

[1- 2 tablespoonfuls milk]

In a medium mixing bowl, place the flour and bp, then rub in the butter until it resembles breadcrumbs. Add the sugar, zest and nuts. Mix well.

Whisk together the eggs and the syrup and stir into your dry mixture. If too stiff you may need a little milk. Mix well. Tip into your prepared tin and bake for about 50-55 mins. Allow to settle in the tin for a few minutes then lift out and cool on a wire rack.

When cold, make some glacé icing with icing sugar and the lemon juice. Spread over the top and scatter over some more finely chopped pecans.

Just lovely. The maple syrup adds a different, delicious flavour. Yum Yum.