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Ripon Spice Cake




Source of Recipe


the web


List of Ingredients




Butter - 225g (8 oz)
Sugar - 275g (10 oz)
Eggs - 3, beaten
Mixed peel - 50g (2 oz)
Glacé cherries - 50g (2 oz), chopped
Currants - 225g (8 oz)
Raisins - 225g (8 oz)
Plain flour - 450g (1 lb)
Milk - 150 ml (¼ pint)
Ground almonds - 50g (2 oz)
Baking powder - 1 tbsp
Ground mixed spice - 1 tbsp



Recipe



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 900g (2 lb) loaf tins and bake at 150 °C / 300 °F / Gas 2 for 1¾ hours.

When cold, store in an airtight container and serve sliced. May be served with a piece of Wensleydale cheese if desired.

Makes 2 loaves.