Grease and line a 20cm/8inch square cake tin. Heat the oven to 160C/325F/gas mark 3.  Sift the flour, baking powder and spice into a bowl.....

Beat the butter in a mixing bowl until soft. Gradually beat in the caster sugar...

Roll out the pastry on a lightly floured surface and use to line a 19cm / 7½ in round fluted flan tin trimming off any excess...

Melt the butter in a saucepan over a low heat. Stir in the raisins, grated apple, ground ginger...

Grease a shallow rectangular cake tin approx 20.25cm/8/10inch, line with greaseproof paper. Heat the oven to 180C/350F/gas mark 4

Sift the flours together. Put the butter and caster sugar into a large bowl and beat together until light and creamy, an electric beater will make this easier. Beat in the vanilla extract then add the eggs a little at a time, beating well after each addition. Fold in the flour and Add a little milk (if needed) to give a soft consistency.

To make the cake, grease a deep 20cm/8 in cake tin and line the base with a circle of greaseproof or non-stick parchment paper.

Heat the oven to 180C/350F/gas mark 4.

Grease a 2lb loaf tin and line with non-stick parchment paper. Preheat the oven to 180C/350F/gas mark 4.

Sift the flour and cocoa into a bowl, add the butter and rub together until the mixture looks like fine crumbs. Stir in the sugar.

Put all the cake ingredients (except food colourings) into a mixing bowl and beat with a wooden spoon (or use an electric hand mixer) until lumps have gone and everything is mixed together well...

Put the butter and sugar into a bowl and beat together until light and fluffy. 
Beat in the egg and milk, and stir in the mixed peel and currants.

Combine the butter, caster sugar, syrup, egg, flour, vanilla and orange rind in a bowl and beat together

Made with Fruit Sugar
Serves 8-12