With fall just around the corner, this Spice Loaf recipe from 1911 will pair perfectly with any tea or latte. Amber Chase baked this loaf from our “Fredericton Cathedral Organ Fund Cookery Book,” dating back to November 1911. It also fills your home with an aroma that smells better than any fall-themed candle.
- 1 cup sour milk (1 tbsp vinegar, top up cup with regular milk)
- One egg
- 1 tsp baking soda
- 2 1/2 cups flour
- 3/4 cup white sugar
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/2 tsp mace
- 1/2 tsp salt
- 1 cup raisins
- 1 cup chopped nuts
- Preheat over to 350°
- Pour vinegar into 1 cup measuring cup, top off with milk and let stand for 5 minutes to sour.
- Combine dry ingredients in bowl (except baking soda).
- Add baking soda to milk after 5 minutes.
- Combine egg and sour milk mixture into bowl of dry ingredients.
- Coat loaf pan with butter, then lightly sprinkle with flour until covered.
- Place combined ingredients in pan and bake 45-50 minutes.