Cut and come again cake

Makes 16 pieces

• 10 oz (or 10 rounded tablespoons) self raising flour

• 2 level teaspoons ground mixed spice

• 1 level teaspoon salt

• 5 oz butter

• 5 oz (or 5 rounded tablespoons) soft brown sugar

• 2 eggs

• 4 tablespoons milk

• 1 lb cleaned sultanas

Like all fruit cakes this one keeps well which means you can cut off what you require and come back again for the rest. You will need a large and a small mixing basin, a sieve, s plate, a wooden spoon, a metal spoon and a fork for mixing. Find a medium sized roasting tin or rectangular baking tin of about 11"*8" (28cm * 20cm) and butter it well. Turn the oven heat to moderate (350F, 180C) and find a pair of oven gloves.

        Sift the flour, mixed spice and salt into the large mixing basin. Add the butter cut in pieces and using the finger tips rub into the flour until evenli mixed and crumbly. Add the sugar, mix and make a well in the center of the ingredients.

        Lightly mix the egg and milk in the small basin. Add all at once to the dry ingredients and using a wooden spoon, stir first to blend the ingredients and then beat thoroughly to mix. Add the sultanas and stir together.

        Spoon the mixture into the prepared baking tin and spread level. Place in the center of the pre-heated oven and bake for 1-11/4 hours or until risen and golden brown. Test by pressing the center of the cake gently with the fingers - it should feel firm. Let the cake cool in the tin. Then cut what you require into the fingers and wrap the remainder in foil or put in a lidded tin to keep.