Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
The easiest way to measure large quantities of syrup or treacle is to weigh the tin or jar, without the lid, then from this weight deduct the amount needed in the recipe. Spoon out from the container until the scales register the calculated amount.
Grease and line the loaf tin with greaseproof paper. Melt the butter in a small saucepan. Remove from the heat and stir in the syrup and sugar. Leave to cool. Sift the flour, salt, raising agents and spices into a bowl and mix in the chopped peel. Mix the sour cream and milk together and mix thoroughly with the cooled syrup mixture. Pour into the dry ingredients and beat until smooth. Pour the mixture into the prepared tin and scatter flaked almonds over it. Bake in the oven for 1 1/4 hours or until well risen and firm to the touch. Turn out and cool on a wire rack.
