Ingredients
Refined Flour - 130 gms/ 1 and 1/4th cup
Mixed spices - 1 / 2 tsp
Currants - 45 gms/ 3 tbsps
Candied peel - 30 gms/ 2 tbsps
Cashew nuts - 45 gms/ 3 tbsps
Eggs - 2
Milk - 30 ml
Cherries - 30 gms/ 2 tbsps
Sultanas/ Raisins- 85 gms /6 tbsps
Baking powder - ¼ tsp
Butter - 85 gms/ 6 tbsps
Caster Sugar 85 gms/ 6 tbsps
Sugar for caramel 30 gms / 2 tbsps
Salt a pinch

Method
1) Line a baking tin with butter paper
2) Chop the nuts, peels and dried fruits
3) Sieve flour, baking powder and spice.
4) Cream sugar and butter till light and fluffy
5) Beat eggs and add to the mixture gradually.
6) Add fruit and flour gradually with milk to which caramel has been added, to form a stiff dropping consistency.
7) Put into prepared tin and bake at 160 ^o C (325 ^o F) for 45-50 mins or till done.