Ingredients:

• 340 g – plain flour
• 1.4 tsp – ground Cinnamon powder
• 1/4 tsp – ground Nutmeg powder
• 1/2 tsp – mixed spice
• 75 g – Butter
• 180 g – soft Brown sugar
• 180 g – sultana
• 180 g – black Currants
• 150 g – Raisins
• 30 g – finely chopped candied Orange peel
• 60 g – Cherries
• Grated rind of 1 Lemon
• 250 ml – Milk
• 1/2 tsp – soda bicarb
• 1 pinch – salt

Method:

1. Grease and line the baking tin.
2. Brush the paper with a little butter.
3. In a steel bowl, sift the flour with salt.
4. Mix the spices.
5. Rub in the butter.
6. Add brown sugar.
7. Mix the fruit and stir well.
8. Make a hollow in the centre of the mixture and pour the milk while reserving 2 tbsp.
9. Stir lightly.
10. Warm the 2 tbsp of milk till very hot and pour over the soda bicarb.
11. Stir quickly into the cake mixture without beating.
12. Pour the mixture into the baking tin.
13. Bake in a moderate oven for about an hour.
14. Then reduce the heat and bake till done.
15. Cut into wedges and serve.

Recipe courtesy of Anita Raheja