150 g Self-raising Flour
150 g Nutty Flour OR Wholewheat Flour
225 g Butter
225 g Huletts Caramel Sugar
1 Lemon Rind, grated
450 g Mixed Cake Fruit
125 g Glacé Cherries
25 ml Huletts Golden Syrup
Cream the butter, sugar and grated rind together.
Add the eggs, one at a time, beating well, after each addition. Add the syrup.
Combine the self-raising flour and the Nutty or wholewheat flour.
Cut the cherries in quarters and add, along with the cake fruit, to the flour.
Add to the creamed mixture. Mix well.
Spoon the mixture into a deep 23 cm round cake tin and bake at 160°C for 2–2 ½ hours.