Orange and raisin bread

Preheat the oven to 180 ºC (350 ºF). Grease a 23 x 13 x 7 cm loaf tin with margarine. Add enough water to the orange juice to make up 250 ml. Add the grated orange rind and raisins. Blend the egg and butter and add. Mix well. Sift the cake flour, baking powder, bicarbonate of soda and salt together. Add the sugar and chopped pecan nuts and mix well. Add the orange juice mixture to the dry ingredients and mix well. Turn into the prepared tin and bake for 1 hour or until done. The bread is done when a testing skewer comes out clean when inserted into the centre of the loaf. Cool slightly and turn out on a wire rack. Cool completely and serve with butter.
Makes a medium-sized loaf.