A quick cake mix

Originally this came from the Invisible Chef, courtesy of Williams Sonoma in the USA.  I have adapted it a little for Aussie ingredients and conditions.  You can make this cake any flavour you like, this is the citrus-ginger version, but try coffee, chocolate, orange or lemon popplyseed.  I have made it with dried sour cherries added - lovely.  Top with icing if you wish, but it is not necessary.

If you adjust the flavour, you may need to adjust the liquid (you can substitute milk) or sugar.
It makes a loaf that is crispy on the outside and light and fluffy on the inside.  It should be baked in a loaf tin.

Citrus-ginger quick bread

 Rating: easy

Ingredients

2 cups self raising flour
1 cup castor sugar
1 teasp baking powder
pinch salt
1 cup milk
2 eggs
125g melted butter
zest 1 orange, 1 lemon,1 lime
1/3 cup finely diced candied ginger
1tsp vanilla extract

Method:

Preheat oven to 180C
Lightly grease a 20 x 10cm loaf tin.
In a bowl mix flour, sugar, baking powder, salt, citrus zests and candied ginger. Mix to distribute evenly.
In another bowl whisk milk, eggs, butter and vanilla.
Fold in flour mixture, do not overmix.
Bake for 55-60 mins, or until cake skewer is clear.
Turn onto rack and cool.

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