A heavy loaf-form cake made with butter, sugar, eggs, mixed peel, glace cherries, dried fruits, ground almonds and mixed spice.
Ripon Spice Cake
Image: Rahul Khubchandani...
Yorkshire Gazette - Saturday 03 January 1852
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Ripon Spice Cake
A traditional loaf cake from North Yorkshire. Here, fruit cake and Wensleydale cheese are a popular combination.
8 oz Butter
10 oz Sugar
3 Eggs, beaten
2 oz Mixed peel
2 oz Glace cherries, chopped
8 oz Currants
8 oz Raisins
1lb Plain flour
1/4 pint Milk
2 oz Ground almonds
2 Teaspoon Baking powder
2 Teaspoon Ground mixed spice
Makes 2 loaves
Cream together the butter and sugar until pale and fluffy. Add the eggs gradually.
Toss the fruit in a little flour and stir into the mixture with the milk and almonds.
Add the remaining ingredients and fold in.
Divide the mixture between two greased 2 lb loaf tins and bake at 150 °C / 300 °F / Gas 2 for 1 3/4 hours.
When cold, store in an airtight container and serve sliced.
May be served with a piece of Wensleydale cheese if desired.
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