Felton Spice Loaf

Preheat the oven to 160C (fan 140C, gas mark 3). Grease and line a 900g (base measurements 10cm x 20cm x 7cm loaf tin.

Add all the flour apart from a couple of tablespoons, reserve that for later, both sugars, butter, eggs, baking powder, almonds and mixed spice into a large bowl and using an electric whisk beat until blended well but don’t over whisk.

In another bowl toss together the reserved flour with the mixed peel and sultanas.

Fold the fruits into the cake mixture with a large metal spoon and spoon into the prepared loaf tin and level the top.

Bake in the preheated oven for 1 hour 30 minutes until golden and springs back, cover with foil if browning too much after an hour.

Leave to cool completely in the tin, then turn out and remove the parchment paper before serving sliced plain or with a little butter.