Yorkshire Spice Loaf – Recipe
This Yorkshire Spice Loaf is an old recipe I enjoyed many times in my childhood. It’s unusual in the fact the recipe includes Vinegar, which gives an extra lift to the baking powder. It’s a very simple recipe, no complicated steps to follow and a cake you’ll be happy to make again and again. Try a slice with butter or even better, warm smothered in custard.
Yorkshire Spice Loaf - Recipe
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Ingredients
- Ingredients
- 225 g plain flour
- 113 g) dripping or lard not butter
- 55 g currants
- 55 g raisins
- 55 g brown sugar
- 55 g candied peel
- 1 teaspoon mixed spice
- 1 teaspoon malt vinegar
- ½ a teaspoon baking powder
- Teacup of warm water
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Warm the flour and rub the dripping/lard in. Add the dried fruit and baking powder, spice, sugar, and stir in well
- Make a well in the centre and add the warm water with the vinegar added to it, but do it slowly, mixing as you go
- When you have a stiff paste, stop adding the water, and transfer the mix to a greased baking tin and bake in a moderate oven for about an hour. Test it with a skewer to see it is cooked – if the skewer comes out clean, you’re there! If not, leave it in the oven until it is cooked.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food
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Ahhhh a blast from the past! My mother used to make this cake for us. A legacy from WW2 baking when eggs and butter were a rare commodity and were replaced by vinegar and lard. Thanks.