6 oz Soft light brown sugar
6 oz Butter softened
2 tb Malt extract *
3 md Eggs, slightly beaten
3 oz Wholemeal self raising flour
1 ts Ground cinnamon
8 oz Dried mixed fruit
2 ts Caster sugar to sprinkle
Spiced butter to serve**

*Malt extract is a dark syruup available in jars from most health food
shops. It gives a moistness & deliciously malty flavour to cakes. ** To
make spice butter, simply beat 1/2 tsp ground mixed spice into 75g/3oz
butter Preheat oven to 180C/360F Grease a 2lb loaf tin and base-line with
greased greaseproof paper. Place the brown sugar, butter and malt extract
in a large bowl and beat well until pale & fluffy. Gradually beat in the
eggs, 1 Tbsp at a time. Sift the flours and cinnamon into the creamed
mixture (making sure any bran remaining in the sieve from the wholemeal
flour is also tipped into the bowl.) Using a metal spoon, gently fold in
the flours and cinnamon, followed by the dried fruit. Spoon the mixture
into the tin. Bake in the oven for 1 hr. 10 min. until a skewer inserted
into the cake comes out clean. Cover the top of the cake if it is browning
too quickly. Leave to cool in the tin for 5 min. then turn out on to a cake
rack and allow to cool completely. Sprinkle with sugar and serve with
spiced butter if liked.