The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Felton Spice Loaf


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...

Original Receipt from British Food Trust

Felton Spice Loaf
A traditional Northumberland high-tea loaf.
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)
½ Teaspoon Mixed spice
50 Gram Candied peel, finely chopped (2 oz)
175 Gram Sultanas (6 oz)
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.

Sitemap - This page updated 26/03/2018 - Copyright © Glyn Hughes 2018