2 1/2 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 tsp. vanilla
Extract or maple flavoring
3/4 c. sugar
1/4 c. salad oil
1 1/4 c. milk
1 c. finely chopped walnuts or pecans

Preheat oven to 350 degrees. Grease well a 9 x 5 x 3 inch loaf pan. Sift flour with baking powder and salt onto sheet of waxed paper. Set aside.

In large bowl combine egg, vanilla, sugar and salad oil. With wooden spoon or portable electric mixer, beat until blended. Gradually beat in milk. Add flour mixture all at once; beat just until smooth. Stir in nuts. Turn into prepared pan; bake 60-65 minutes, or until cake tester inserted in center comes out clean. Let cool in pan, or wire rack, 10 minutes. Run spatula around sides of pan, to loosen; turn out on wire rack. Let cool completely. If possible, wrap and let stand overnight before slicing. Cut into thin slices with sharp knife.