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145Total Time
15Prep Time
130Bake Time

Felton Spice Loaf

About the bake

Enjoy this traditional spicy loaf from Northumberland plain or spread with a little butter.

145Total Time
15Prep Time
130Bake Time


  1. 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.

  2. 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.

  3. Step 3:

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

  4. 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.

  5. 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.

  6. 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.


    • 125g Allinson's Self Raising 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


  • 900g loaf tin
  • Mixing bowl
  • Metal spoon
  • Tin foil

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