Overnight Fruit Cake Recipe

450g/1 lb/4 cups plain (all-purpose) flour
225 g/8 oz currants
225 g/8 oz sultanas (golden raisins)
225g/8 oz soft brown sugar

50g/2 oz chopped mixed (candied) peel
175 g/6 oz lard (shortening)
15 ml/1 tbsp golden (light corn) syrup

10 ml/2 tsp bicarbonate of soda (baking soda)
15 ml/1 tbsp milk
300 ml water

Method:

Mix together the flour, fruits, sugar and peel. Melt together the lard and syrup and stir into the mixture. Dissolve the bicarbonate of soda in the milk and stir into the cake mixture with the water. Spoon into a greased 20 cm/8 in cake tin (pan), cover and leave to stand overnight.

Bake the cake in a preheated oven at 160°C/375°F/gas mark 3 for 1 3/4 hours until a skewer inserted in the centre comes out clean.