Family Fruit Cake
|Self-raising flour||8 Ounce, sifted (225 Gram)|
|Baking powder||1⁄2 Teaspoon|
|Ground mixed spice||7 1⁄2 Milliliter (1 1/2 Teaspoon)|
|Ground nutmeg||7 1⁄2 Milliliter (1 1/2 Teaspoon)|
|Butter/Margarine||4 Ounce, softened (100 Gram, plus 5 Milliliter or 1 teaspoon to grease tin)|
|Butter||5 Milliliter (1 Teaspoon To Grease Tine)|
|Soft brown sugar||6 Ounce (175 Gram)|
|Syrup||10 Milliliter (2 Teaspoon)|
|Eggs||2 Medium, beaten|
|Mixed dried fruit||1 Pound (450 Gram, Raisins, Currants, Sultanas, Candied Peel And Cherries)|
|Warm milk||30 Milliliter (2 Tablespoon)|
1. Let the oven heat to 325°F (170°C/Gas 3) and grease and line an 18 cm (7 in) round tin.
2. Combine the flour, baking powder and spices together.
3. In a separate bowl, cream the fat and sugar together until light and fluffy.
4. Put in the syrup and beat well.
5. Beat in the eggs, a little at a time, adding 15 ml (1 tbsp) of flour between each addition.
6. Beat hard to incorporate plenty of air.
7. Combine the rest of the flour using a wooden spoon, add the dried fruit and mix well.
8. Put in the warm milk and beat until the mixture is moist and well blended.
9. Into the prepared tin pour and let it bake for 1 3/4—2 hours until a skewer comes out clean.
10. Take out of the oven and turn out on to a wire rack to cool.