Country Fruit Cake

250 g/9 oz self-raising wholemeal flour
1/2 teaspoon ground mixed spice
1/2 teaspoon bicarbonate of soda
75 g/3 oz polyunsaturated margarine
50 g/2 oz fructose
100 g/4 oz raisins
100 g/4 oz sultanas
25 g/1 oz peeled and grated apple
25 g/1 oz mixed peel
1 egg, beaten
175 ml/611 oz skimmed milk
5 sugar cubes

Grease and line a 15 cm/6 inch round cake tin, or a 22 x11 x 6 cm/81/2 x 41/2 x 21/2 inch loaf tin, and preheat the oven to moderate (180 °C/330 °F, Gas Mark 4).

Sift the flour, spice and bicarbonate of soda together into a large bowl. Return the bran remaining in the sieve to the flour. Rub in the margarine. Stir in the fructose, dried fruit, grated apple and mixed peel. Pour in the beaten egg and mix well. Stir in the milk to give the mixture a soft dropping consistency.

Spoon the mixture into the prepared cake tin. Roughly crush the sugar cubes with the end of a rolling pin and scatter them over the cake. Bake in the centre of the oven for about 1 to 11/4 boors until golden brown. Cool slightly before turning out on to a wire tray.

MAKES one 15 car/6 inch round cake