|Self-raising flour||8 Ounce, sifted (225 Grams)|
|Caster sugar||4 Ounce (110 Grams)|
|Butter||2 Ounce (At Room Temperature, 50 Grams)|
|Lard||2 Ounce (At Room Temperature, 50 Grams)|
|Thick marmalade||1 1⁄4 Tablespoon (1 Rounded Tablespoon)|
|Lemon rind||1⁄2 Tablespoon, grated|
|Orange rind||1 Tablespoon, grated|
|Mixed spice||1 Teaspoon|
|Milk||6 Fluid Ounce (175 Milliliter)|
|Mixed dried fruit||4 Ounce (110 Grams)|
|Demerara sugar||1 Tablespoon|
1 Lightly grease a loaf tin of base measurement of 7 1/2 X 3 inches (19 cm X 8.5 cm) and line with a lightly greased greaseproof paper.
2 Preheat the oven.
3 In a bowl, add the flour and rub the butter and lard until crumbly.
4 Add in the sugar, salt, mixed fruit, spice, lemon and orange rinds.
5 Gradually stir in the milk a little at a time.
6 Add in the vinegar and mix until the ingredients are well combined.
7 Blend in the marmalade until the mixture is of a good dropping consistency.
8 Transfer the mixture into the prepared tin and spread it out evenly.
9 Sprinkle the demerara sugar on the surface.
10 Bake for 1 1/4 hours.
11 The cake will shrunk away from the side of the tin and the centre will be firm and springy to the touch when cooked.
12 Allow the cake in its tin for 15 minutes then transfer it onto a wire cooling rack.
13 Cut when cold and serve as desired.
14 Store the remaining in an airtight tin.
This cake improves after a couple of days' keeping.