|Moist brown sugar||4 Ounce|
|Golden syrup||1 1⁄2 Ounce|
|Plain flour||6 Ounce|
|Mixed spice||1 Teaspoon (Leveled)|
|Mixed fruit||11 Ounce (sultanas, currants, glace cherries)|
|Candied peel/Marmalade||2 Ounce|
|Milk||2 Fluid Ounce (1/2 gill, adjust quantity as needed)|
Line a 6-7-in cake-tin with greaseproof paper.
Cream fat, sugar and syrup thoroughly.
Whisk eggs and add alternately with the sifted flour, salt and baking-powder, beating well with each addition.
Add remaining ingredients and fruit, which has been mixed with a little of the flour.
Mix to a fairly soft consistency with milk and place in the cake-tin.
Bake for 1/2 hr in a moderate oven (350° F., Gas 4) and a further 2-2 1/2 hr in a cool oven (310°-290° F., Gas 2-1).