For 10-12 slices you need

4 oz. margarine
4 oz. castor sugar
2 eggs
8 oz. flour (with plain flour 2 level teaspoons
baking powder)
approx. 8 oz. dried fruit
1-2 oz. chopped candied peel
milk to mix-approx. 6 tablespoons

  Crumble topping mixture

4 oz plain or self raising flour
2 oz margarine or butter
3 oz sugar preferably brown
pinch spice
 

1. Cream the butter and sugar until soft and light
2. Whisk eggs beat gradually into the butter mixture If the mixture shows signs of curdling add a little sieved flour
3. Fold in flour with a metal spoon taking care not to over handle
4. After adding the flour.stir in fruit, peel and enough milk to make a slow dropping consistency.
5. Put into greased and floured tin.
6. Add the crumble topping mixture by rubbing the margarine or butter into the flour sieved with spice, add the sugar
7. Cook for about 1 hour-1 1/4 hours.
8. Test before removing from the oven, the cake should have shrunk away from the sides of the tin, feel firm to the touch, and if a warm fine skewer is inserted it should come away clean.

 Oven temperature: 350-375°F. -Gas Mark 4
 Oven position: centre

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