Felton Spice Loaf
About the bake
Enjoy this traditional spicy loaf from Northumberland plain or spread with a little butter.
Ingredients
- 125gAllinson's Self Raising FlourÂ
- 125gBillington's Unrefined Golden Caster SugarÂ
- 100gBillington's Unrefined Light Muscovado SugarÂ
- 225gButter (salted)Â
- 4Egg(s) (free range) (large, beaten)Â
- 2 tspBaking powderÂ
- 100gAlmonds (ground)Â
- 1 tbspMixed spiceÂ
- 125gMixed peel (finely chopped)Â
- 150gSultanasÂ
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.
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