1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4 and oil and line a 2lb loaf tin.
2. Sift all of the dry ingredients into a bowl then add all of the wet ingredients and mix well. Pour your batter into your prepared tin.
3. Bake for approximately 45 minutes until well risen and a skewer comes out cleanly from the middle. Cool in the tin for about 10 minutes and then turn out onto a wire rack.
Recipe courtesy of Linzi Barrow Clandestine Cake Club South Lancashire