Cake

 

This is based on a recipe from Stork: The Art Of Home Cooking (1954), their everyday cake recipe which I baked as a celebration cake. In part because mostly I don't eat (or bake) a lot of cake.

200 g self raising flour
Pinch of salt
Pinch of baking powder
Half a teaspoon of mixed spice
100g margarine 
100g sugar
100g currents or raisins
 50g cut mixed peel
2 eggs
4 tablespoons of milk

Prepare a cake tin by greasing it with margarine, then lining with baking parchment, then greasing the baking parchment. Turn the oven on at about 180C. 

Sieve the flour, salt, baking powder and spice into a bowl. cut the margarine into small pieces. You can rub this in with your hands or use a food processor, it makes a crumbly mixture. Then stir in the sugar and the fruit.

 Beat the eggs and milk together and add to the other ingredients, stirring in thoroughly (you can food process of course, but not too much as you don't want the fruit chopped much finer. Turn the mixture into the cake tin and 1-1 1/2 hours, taking out when browned on top and poking with a skewer comes out clean. Leave if for a few minutes, then turn out and peel off the paper.

Possibly the baking powder on top of the self raising flour is a bit much, the top expanded a lot creating a dome. You could try without that! It's easy to put too much spice in, and even easier to put too little. Anyway this was fine, it was still good three days later, moderately moist.