Easter spice cake

300g (12 oz) self raising flour
½ level tsp salt
2 level tsp mixed spice
150g (6 oz) butter
100g (4 oz) sugar
200g (8 oz) mixed dried fruit
2 tsp black treacle
2 eggs
¼ pint milk
100g (4 oz) almond paste

Using greased, paper, line bottom and sides of a greased 2lb loaf tin. Pre-heat oven to 190 º C (350º F, gas mark 4).

Sift flour, salt and spices into a mixing bowl. Rub in butter until the mixture resembles fine breadcrumbs.

Add sugar and dried fruit. Mix to a soft dropping consistency with treacle, eggs and milk.

Turn half the mixture into the tin. Roll the almond paste into a long sausage shape and lay down the centre. Cover with remaining cake mixture.

Bake for about 1½ hours until a skewer or knife can be inserted and withdrawn dry.

Turn out and cool on a wire rack.