Sponge cake with ginger, cinnamon, and dried fruit.
Original Receipt adapted from J.Salmon
4 oz margarine or butter
4 oz sugar
2 eggs, beaten
8 oz self-raising flour
2 level teaspoons mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 oz sultanas currents
3 fl oz milk and water, equally mixed
Set oven to 325F or Mark 3. Cream the fat and sugar together in a bowl until light and fluffy, then beat in the eggs, a little at a time. Sift together the flour, spices and salt and fold into the mixture, then add the fruit and sufficient liquid to produce a soft dropping consistency. Turn the mixture into a greased and base-lined 2 lb loaf tin and smooth the top. Bake for 20 minutes, then reduce the oven temperature to300F or Mark 2 for a further 40-50 minutes, covering the top with a piece of kitchen foil if it appears to be browning too quickly. Cool in the tin for 5 minutes, then turn out onto a wire rack. Serve sliced, plain or with butter.
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