Preparation / Directions:
Its worth making two of these and storing one, because the flavour matures if it is kept for a month.
Preheat the oven to 350F.
Mix all dry ingredients together in large bowl. Measure the treacle into a bowl or measuring jug (the easiest way to do this is to stand the tin of treacle in a saucepan of hot water until it will pour easily) and then stir in the melted butter. Beat the egg with the milk, and add to the dry ingredients with the treacle/butter mixture. Beat until well mixed and any lumps of flour have been dispersed. Mix in the dried fruit. Pour into a large greased square or oblong cake pan, and bake in the preheated oven for about 90 minutes, until the cake springs back when pressed, and a skewer inserted into the middle comes out clean.
It is nice served with cheese.