|
|
 A heavy loaf-form cake made with butter, sugar, eggs, mixed peel, glace cherries, dried fruits, ground almonds and mixed spice.  Ripon Spice Cake Image: Rahul Khubchandani...  Yorkshire Gazette - Saturday 03 January 1852  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukRipon Spice Cake A traditional loaf cake from North Yorkshire. Here, fruit cake and Wensleydale cheese are a popular combination. 8 oz Butter 10 oz Sugar 3 Eggs, beaten 2 oz Mixed peel 2 oz Glace cherries, chopped 8 oz Currants 8 oz Raisins 1lb Plain flour 1/4 pint Milk 2 oz Ground almonds 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 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.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |