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Tweet 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
Original Receipt from British Food Trust
Felton Spice Loaf
A traditional Northumberland high-tea loaf.
110 Gram Butter (4 oz)
110 Gram Sugar (4 oz)
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.
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