185 g butter
1 c brown sugar
2 tblsp of golden syrup
1.33 c wholemeal SR flour
1.25 c SR flour
500 g mixed fruit
Butter and line a 20cm cake pan with baking parchment. Heat oven to 180˚C.
Cream the butter and the sugar until light and fluffy, then add the eggs, one at a time, beating well after each.
Fold through the flour and fruit carefully, and place into the prepared pan.
Bake for 2 to 2.5 hours or until skewer tests clean.
Remove from oven and turn out onto a cooler and remove the baking paper when cool.
Although lovely as is, I thought the addition of a tspn. or two of spice, cinnamon, mixer spice, ginger or a combination of one's favourite cake spices might be an optional addition.