Walnut Fruit Bread

3 egg whites
1/2 cup castor sugar
1 cup plain flour
4oz (125g) walnuts
2oz (65g) preserved ginger
2oz (65g) green glace cherries
2 oz (65g) red glace cherries
2oz (65g) glace pineapple

Beat egg whites until soft peaks from, gradually beat in castor sugar, beating well after each addition until sugar is dissolved. Fold in sifted flour, whole walnuts and roughly chopped ginger and glace fruits.

Spread into greased (10" x 3") bar tin. Bake in a moderate oven 30 to 35 minutes or until just firm. Cool out of tin.

When cold, wrap in aluminium foil, put aside for one or two days. Using a very sharp knife, cut bread into wafer thin slices. Put slices on to oven trays and bake in slow oven 45 minutes or until dry and crisp. Makes about 40.