Makes 2 large loaves
4 oz (100g) glace cherries
1 lb (450g) self-raising flour
1 level teaspoon salt
1 level teaspoon mixed spice
8 oz (225g) butter or margarine
8 oz (225g) castor sugar 8 oz (225g) currants
8 oz (225g) sultanas 4 eggs
1/4 pint (150ml) milk
Heat the oven to 350°F (180°C) or Gas no. 4. and grease two 9 x 5 x 3 inch (22.5 x 12.5 x 7.5cm) loaf tins. Line the base and two shorter sides of each tin with a strip of greased greaseproof paper long enough to overlap the sides. Rinse the sugary coating from the glace cherries in warm water, pat dry in absorbent paper and cut in quarters. Set aside. Sift the flour, salt and mixed spice into a large mixing bowl.
Add the butter or margarine in pieces and rub in with the fingertips. Stir in the sugar, currants, sultanas and glace cherries. Lightly mix the eggs and milk, add to the mixture and beat well with a wooden spoon to make a smooth batter.
Divide the mixture equally between the prepared tins and spread level. Place in the centre of preheated oven and bake for 1 hour. Allow to cool in the tin for 10 minutes, then loosen unlined sides and, holding the paper ends, transfer to a wire rack and leave until completely cool. Remove the paper. Serve sliced and buttered. These loaves keep well.