240 g [8,5 oz] plain flour
1 level tsp mixed spice
(cloves, ginger, cardamom)
1 level tsp cinnamon
1/2 level tsp baking soda
120 g [4,25 oz] margarine
1/2 level tsp cumin
60 g [2,1 oz] washed confectionery raisins
60 g [2,1 oz] washed seedless raisins
30 g [1 oz] chopped orange peel
120 g [4,25 oz] sugar
a little fine sugar.
 Set the oven at 190° C / 375° F
 Butter and sprinkle a round shape with a diameter of 18 cm / 7 in.
 Sift the flour, spices and baking soda into a bowl. Crumble the margarine into the mixture and add the fruit, orange peel and sugar.
 Stir the egg with sour milk and work this into the dough until it gets a suitable consistency.
 Fill the mixture into the tin and bake approximately 1-1 1/2 hours.
 Let the cake cool 10 minutes in the mold, vault it on a rack and sprinkle sugar on the surface.