Ripon Spice Cake
A traditional loaf cake from North Yorkshire. Here, fruit cake and Wensleydale cheese are a popular combination.
225 Gram Butter (8 oz)
275 Gram Sugar (10 oz)
3 Eggs, beaten
50 Gram Mixed peel (2 oz)
50 Gram Glacé cherries, chopped (2 oz)
225 Gram Currants (8 oz)
225 Gram Raisins (8 oz)
450 Gram Plain flour (1 lb)
150 ml Milk ( 1/4 pint)
50 Gram Ground almonds (2 oz)
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 900g (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.