250g butter
500g wholemeal self-raising flour
2 kg mixed fruit (this sounds a lot, but is what makes the cake moist)
1 egg
250 g brown sugar
Put 2 cups milk in a pot with 1 tblsp golden syrup and bring almost to boil.
Add 1 tsp baking soda.
Leave aside to cool.
Rub the butter into flour and sugar.
Add 2 kg mixed fruit.
Beat egg into milk mixture and add essence almond, lemon, rum, brandy (your taste).
Bake in tin 25 cm x 25 cm x 6 cm with lined baking paper.
Cook slow oven 100 C for about 2 hours.
When cooked, turn oven off and if possible leave in oven overnight.