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![]() Soda raised white wheatflour bread cake made with egg, ground almonds, dried fruit and shredded peel. Known at least since Peggy Hutchinson's 'North Country Cooking Secrets' of 1935 ![]() Felton Spice Loaf Image: Alex Bray... ![]() Felton Spice Loaf A traditional Northumberland high-tea loaf. Ingredients Serves: 4 110 Gram Butter (4 oz) 110 Gram Sugar (4 oz) 2 Eggs 50 Gram Ground almonds (2 oz) 110 Gram Self raising flour (4 oz) 1/2 Teaspoon Mixed spice 50 Gram Candied peel, finely chopped (2 oz) 175 Gram Sultanas (6 oz) Milk Method Set the oven to 190 °C / 375 °F / Gas 5. Cream the sugar and butter together in a bowl until light and fluffy, then beat in the eggs one at a time. Fold in the ground almonds. Sift together the flours and mixed spice and fold into the mixture. Stir in the peel and sultanas and add sufficient milk to give a soft dropping consistency. Turn the mixture into a well-buttered roasting tin, and smooth the surface. Bake for 30-40 minutes. Cool for 5 minutes in the tin, then turn out on to a wire rack. Serve sliced, plain or very lightly buttered. ![]() |
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