Felton spiced loaf - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 125 g Self-raising white flour
- 125 g Unrefined golden caster sugar
- 100 g Unrefined light muscovado sugar
- 225 g Butter (salted)
- 4 Egg(s) (free range) large, beaten
- 2 tsp Baking powder
- 100 g Almonds (ground)
- 1 tbsp Mixed spice
- 125 g Mixed peel finely chopped
- 150 g Sultanas
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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.
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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.
For this step you'll need:
- 125g Self-raising white flour
- 125g Unrefined golden caster sugar
- 100g Unrefined light muscovado sugar
- 225g Butter (salted)
- 4 Egg(s) (free range) large, beaten
- 2tsp Baking powder
- 100g Almonds (ground)
- 1 tbsp Mixed spice
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3
In another bowl toss together the reserved flour with the mixed peel and sultanas.
For this step you'll need:
- 125g Mixed peel finely chopped
- 150g Sultanas
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4
Fold the fruits into the cake mixture with a large metal spoon and spoon into the prepared loaf tin and level the top.
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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.
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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.
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7