Felton spiced loaf - recipe

Felton spiced loaf

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  1. 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.

  2. 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
  3. 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
  4. 4

    Fold the fruits into the cake mixture with a large metal spoon and spoon into the prepared loaf tin and level the top.

  5. 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.

  6. 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.

  7. 7

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