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115g (4 oz) wholemeal flour

115g (4 oz) plain white flour

2 tsp baking powder

1 tsp nutmeg, grated

75g (3 oz) butter

75g (3 oz) soft brown sugar

175g (6 oz) sultanas

50g (2 oz) mixed peel

50g (2 oz) glace cherries, quartered

½ lemon

2 free range eggs, beaten

150ml (¼ pint) milk

Mix together the flours, baking powder and nutmeg. Rub in the butter until the mixture resembles breadcrumbs, or use a food processor to do this.

Stir in the sugar, sultanas, peel, cherries and the rind and juice of the half a lemon. Make a well in the mixture and add the eggs and milk, mix together. Spoon the cake mixture into a greased and lined 18cm (7 inch) round cake tin.

2 Oven AGA
Cook in the AGA Cake Baker for about 1 hour, until the cake is browned and firm to the touch.

3 and 4 Oven AGA
Bake for about 1¼ hours just below the centre of the Baking Oven, until the cake is browned and firm to the touch. Allow to cool for 15 minutes then turn out onto a cake rack to cool completely.

Conventional cooking
Bake at 180ºC, fan oven 160ºC, Gas Mark 4 for about 1¼ hours, until browned and firm to the touch.

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