8 oz. (2 cups) self-raising flour Dash of salt
4oz.(1/2cup) lard, cooking fat (shortening),
or margarine (or mixture of fats)
3 ½ oz. (just under z cup) castor
(granulated) sugar
5 oz. (1 cup) mixed (chopped) dried fruit
1 level teaspoon finely grated orange peel 1 standard egg, beaten
About 6-7 tablespoons (7 ½ - 8 3/4 T) cold milk to mix
Pre-heat oven to moderate, (350°F, Gas Mark 4). Brush a 1 lb. loaf tin (2 cup capacity oblong loaf pan) or 6 in. round cake tin (pan) with melted fat.
Line the base and sides with greaseproof (waxed) paper.
Brush the paper with more fat.
Sift the flour and salt into bowl. Add the fat. Cut into the dry ingredients with a pastry cutter or round-topped knife, then rub in finely with fingertips.
Add sugar, fruit and orange peel.
Toss the ingredients lightly together. Using a fork, mix to a semi-stiff batter with the egg and milk, stirring briskly without beating.
When evenly combined, transfer to the prepared tin (pan).
Bake just above the centre of the oven for 1-1 1/4 hours until well risen and golden or until a cocktail stick etc. inserted into the centre of the cake comes out clean.
Leave in the tin (pan) for 20 minutes, then turn out and cool on a wire (cake) rack. Peel away the paper and store the cake in an air-tight container when cold.
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