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 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? [email protected]Ripon 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.  |
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