1 lb of plain flour pinch of salt
1/2 oz fresh yeast (or 1 tsp. dried yeast)
1 oz of sugar
3 tablespoons tepid milk
1/2 pint of milk
2 oz butter or margarine
2 oz of sugar
1 egg
12 oz raisins ***
4 oz of mixed peel ***

Preparation time: 20 min. Resting time: 1 to 1-1/2 hours. Cooking time: 40-50 min. Oven temperature: gas 6, 200° C, 400° F. Oven position: centre.

1. Grease a deep round tin 9 inches in diameter.
2. Sieve the flour and salt into a bowl and leave in a warm place.
3. Put the yeast, 1 oz of sugar and 3 tablespoons of tepid milk into a cup and use a spoon to cream together. Leave in a warm place for about 20 minutes until the surface is frothy.
4. Put the milk and butter into a saucepan; bring to a boil and allow to cool until tepid.
5. Pour the creamed yeast into the flour with sugar and egg, holding back a little egg. Mix to a loose dough with the tepid milk and butter.
6. Knead well on a floured board or work table.
7. Shake a little flour into the bowl, cover with a damp cloth and leave in a warm place for 40 to 50 minutes until the dough has doubled its original size.
8. Turn dough onto a floured work table and knead the fruit gradually into the dough.
9. Put into prepared tin.
10. Cover with a damp cloth and leave to rise for a further 20 minutes in a warm place.
11. Brush the top with egg yolk and sprinkle sugar on top, put into the oven and bake for 40 to 50 minutes.
12. When baked, turn onto a wire rack to cool.

*** I used mixed dried fruit instead of the “mixed peel”, which is the candied fruit like is used for fruitcake. I also added 1 tsp. each grated lemon peel and orange peel. Golden raisins were substituted for the raisins listed.