115g sultanas
85g raisins
40g currants
30g mixed peel
115g soft light brown sugar
200ml orange juice
1 egg, lightly beaten
90g plain white flour
90g plain wholemeal flour
1½tsp baking powder
½tsp cinnamon
½tsp grated nutmeg
Place the dried fruit, peel and sugar in a bowl. Pour over the orange juice and leave to soak for 8 hours or overnight. Line a 450g loaf tin with baking paper. Add the egg, both types of flour, baking powder and spices to the fruit mixture and beat thoroughly to combine. Spoon the mixture into the tin. Bake at 350°F for 55-60 minutes. It should be well risen and firm to the touch. Leave in the tin for 2-3 minutes then turn out onto a wire rack.