Northumberland Felton Spice Loaf

170g (6oz) Dried Fruit (Currants or Sultanas)
110g Butter
110g Sugar
110g Self Raising Flour
50g (2oz) Candied Peel
50g (2oz) Ground Almonds
2 Eggs
½ tsp Mixed Spice
Milk

Pre-heat oven to 190°C: 375°F: Gas 5.
In a large bowl, cream the butter, gradually adding the sugar, beat until light and fluffy.
Beat the eggs and add a little at a time whilst continuing to beat.
Fold in the ground almonds.
Gradually fold in the sieved the flour and mixed spice to the mixture.
Stir in the finely chopped candied peel and dried fruit, add enough milk to produce a soft dropping consistency.
Pour the mixture into a well greased baking tin, smoothing the surface.
Bake for 30-40 minutes.
Allow to cool for 5 minutes before removing from the tin, turn out on to a wire rack.
Serve sliced, plain or lightly buttered.

Serves: 4

Baking Recipes

Northumberland Felton Spice Loaf