High Tea Cake - cooking recipe

Ingredients

5 ounces butter
6 tablespoons golden syrup
8 ounces raisins
8 ounces currants
8 ounces sultanas
4 ounces chopped dates
1 finely grated lemon, rind of
1/4 pint milk
8 ounces flour
1 pinch salt
1 1/2 teaspoons mixed spice
1 teaspoon ground nutmeg
2 eggs, beaten
1/2 teaspoon bicarbonate of soda

Preparation

Set oven to 325 degrees Fahrenheit or Mark 3.
Place the butter, syrup, fruit, lemon rind and milk in a saucepan and heat until the butter is melted. Simmer for 5 minutes, stirring gently. Allow to cool.
Sieve together the flour, salt and spices into a bowl and make a well in the center.
Beat the eggs lightly together, pour into the well, but do not stir in just yet.
Add the soda to the butter mixture; pour into the well over the eggs and mix thoroughly.
Turn into a 7 or 8 inch cake tin lined with buttered greaseproof paper and smooth over the top.
Bake for 1 3/4 to 2 hours, covering the top with kitchen foil if it appears to be browning too quickly.
Cool in the tin for 10 minutes, then turn out on to a wire rack.
Remove the paper when the cake is cold.