|Sultanas||4 Ounce (100 Gram)|
|Currants||4 Ounce (100 Gram)|
|Glace cherries||3 Ounce, quartered (75 Gram)|
|Mixed peel||3 Ounce (75 Gram)|
|Plain flour||8 Ounce (225 Gram)|
|Baking powder||10 Milliliter (2 Teaspoon)|
|Butter||6 Ounce (150 Gram)|
|Caster sugar||6 Ounce (150 Gram)|
|Eggs||4 , beaten (Size 3)|
Preheat the oven to Gas Mark 4.
Mix together the fruit (having washed the cherries) coat in a little of the flour.
Mix the remaining flour and baking powder, then rub in the fat until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Stir in the fruit.
Make a well in the centre, pour in the egg.
Gradually work in the dry ingredients, to give a dropping consistency.
Place the mixture in a lined 18cm (7 inch) cake tin.
Level the top and bake on the second shelf for one hour fifteen minutes.
Cover, then bake for another thirty minutes at Gas Mark 3 until the cake is golden brown and firm to touch.