150 grams butter, at room temperature
175 grams caster sugar ...
This loaf was one of the first recipes I learned to bake and it belonged to my grandmother. Being a farmer’s wife, she always had tins filled with delicious cakes and biscuits for morning tea. It was always a favourite and I’ve tweaked the recipe to make it gluten-free.
Grease a 5-cup-capacity loaf tin and line fully with baking paper.
Preheat the oven to 160°C fan bake.
Cream the butter, sugar and vanilla together until pale and creamy. Beat in the eggs one at a time until well ...