High Tea Cake

• 5 ounces butter
• 6 tablespoons golden syrup
• 8 ounces raisins
• 8 ounces currants
• 8 ounces sultanas
• 4 ounces chopped dates
• 1 finely grated lemon, rind of
• 1/4 pint milk
• 8 ounces flour
• 1 pinch salt
• 1 1/2 teaspoons mixed spice
• 1 teaspoon ground nutmeg
• 2 eggs, beaten
• 1/2 teaspoon bicarbonate of soda

1. Set oven to 325 degrees Fahrenheit or Mark 3.
2. Place the butter, syrup, fruit, lemon rind and milk in a saucepan and heat until the butter is melted. Simmer for 5 minutes, stirring gently. Allow to cool.
3. Sieve together the flour, salt and spices into a bowl and make a well in the center.
4. Beat the eggs lightly together, pour into the well, but do not stir in just yet.
5. Add the soda to the butter mixture; pour into the well over the eggs and mix thoroughly.
6. Turn into a 7 or 8 inch cake tin lined with buttered greaseproof paper and smooth over the top.
7. Bake for 1 3/4 to 2 hours, covering the top with kitchen foil if it appears to be browning too quickly.
8. Cool in the tin for 10 minutes, then turn out on to a wire rack.
9. Remove the paper when the cake is cold.

butter, golden syrup, raisins, currants, sultanas, dates, lemon, milk, flour, salt, mixed spice, ground nutmeg, eggs, bicarbonate of soda

Taken from www.food.com/recipe/high-tea-cake-123341 (may not work)