Method
Step 1:
Preheat the oven to 160C (fan 140C, gas mark 3). Grease and line a 900g (base measurements 10cm x 20cm x 7cm loaf tin.
Step 2:
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.
Step 3:
In another bowl toss together the reserved flour with the mixed peel and sultanas.
Step 4:
Fold the fruits into the cake mixture with a large metal spoon and spoon into the prepared loaf tin and level the top.
Step 5:
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.
Step 6:
Leave to cool completely in the tin, then turn out and remove the parchment paper before serving sliced plain or with a little butter.
Ingredients
- 125g Self-raising white flour
- 125g Billington's Unrefined Golden Caster Sugar
- 100g Billington's Unrefined Light Muscovado Sugar
- 225g Butter (salted)
- 4 Egg(s) (free range) (large, beaten)
- 2 tsp Baking powder
- 100g Almonds (ground)
- 1 tbsp Mixed spice
- 125g Mixed peel (finely chopped)
- 150g Sultanas
- 125g Self-raising white flour
Utensils
- 900g loaf tin
- Mixing bowl
- Metal spoon
- Tin foil
We'd love a slice of advice.
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Ingredients
- 125g Self-raising white flour
- 125g Billington's Unrefined Golden Caster Sugar
- 100g Billington's Unrefined Light Muscovado Sugar
- 225g Butter (salted)
- 4 Egg(s) (free range) (large, beaten)
- 2 tsp Baking powder
- 100g Almonds (ground)
- 1 tbsp Mixed spice
- 125g Mixed peel (finely chopped)
- 150g Sultanas
- 125g Self-raising white flour
Utensils
- 900g loaf tin
- Mixing bowl
- Metal spoon
- Tin foil