Gran had the wonderful idea of using the baking tin as a measure for the flour. It works, but unfortunately no idea of the size of the original tin is given. Her original recipe is given below, but first I give the more accurate, adapted version.
Modernised method
450g self-raising flour (or the same of plain flour plus 1 tsp of baking powder)
340g sugar
Pinch salt
500g sultanas or mixed dried fruit
180g of butter or baking margerine
2 eggs (or could get away with 1 large egg), beaten
Milk (see method)
1 tsp mixed spice (optional)
2 tbs brown sugar mixed with ½ tsp cinnamon
Preheat oven to 170C/350F.
Put flour, sugar, baking powder (if used), mixed spice (if used) & salt into a large mixing bowl & stir with a whisk to break up any lumps and distribute ingredients. Add butter/marg and cut into the flour with a table knife until quite well-distributed. Add fruit & stir in with knife.
Add eggs & enough milk to stir (with kitchen spoon) to a soft but not sloppy consistency. Err on the side of caution; you can add more milk but you can't take it out. Make sure everything is combined with no dry flour, and place in a lined baking tin (suggest small loaf tin - this mixture may do 2 of these, so make sure you have enough) and level. Sprinkle the cinnamon sugar on the top, pat down with the back of a clean spoon, and place in oven. Baking time is approximate. I baked two loaf tins of this cake; they took roughly 60 minutes, but if you use one large cake tin it will take longer. Start checking on it after an hour, doing the usual “clean skewer” test.
Original 'own method'
A good ½ fill baking tin with SR flour.
Add ½ tbs custard powder for flavouring, & 6oz marg.
Put into mixing bowl with 6oz sugar & ½lb mixed [dried] fruit.
Mix well & add 2 or 3 eggs beaten with enough milk to make it soft (not sloppy).
Line baking tin with greaseproof paper and fill to a poor ¾.
Bake in preheated oven at M.3? & bake for about 1½ - 2hrs, covering top if it gets too brown.
[From memory - given that at the time of writing she'd been dead for 28 years, and hadn't baked for probably 3 years before that - she may've used a 7" diameter tin]
