Ingredients : 

 Refined flour – 170 gms 
 Butter – 140 gms 
 Castor sugar – 140 gms 
 Currants – 140 gms 
 Sultanas – 140 gms 
 Raisins – 140 gms 
 Cherries – 115 gms 
 Mixed peel - 85 gms 
 Lemon rind of 1 lemon 
 Caramel – 1 tsp 
 Eggs – 4 
 Mixed spice – ½ tsp 
 Treacle (syrup of the canned fruit)- 1/2 cup

Method : 

 Cream butter and sugar till light and fluffy. 
 Add the eggs gradually and beat well. 
 Stir in the flour. 
 Add the prepared fruit, treacle (syrup of the canned fruit), lemon rind, peel and spices. 
 Put into a 7” cake tin lined with paper. 
 Cook in a moderate oven 300º-325º F (150º-160º C) for about 3 hours. Insert a toothpick to check cake is properly baked or not.Cut it down into small pieces.
 Sprinkle or dust some sugar powder at the top of cake.Decorate with some cherries and ribbon.
 Keep in airtight tin 6 – 8 weeks before serving.