Back in the olden days it was unbelievably made twice the size!

It's called pound cake as the ingredients to make it were measured in pound quantities, hence the name.

In Mary's version it's half pound measurements which makes for a smaller more manageable cake.

You'll need...

8oz light Muscovado sugar

8oz self-raising flour

8oz raisins

8oz sultanas

8oz butter, softened

4 large eggs, beaten

4oz glacé cherry halves

1 tsp mixed spice

1 or 2 tbsp brandy

To make...

Pre-heat the oven to 150oC

Grease a 20cm round cake tin and line the base with baking paper

Sift the flour, sugar and spice into a large mixing bowl.

Add the dried fruit mixed well then add all the other ingredients.

Turn out into the cake tin and level the surface.

Bake for 2-2½ hours, cover with baking paper half way to stop the cake becoming too brown.

Test the middle with a skewer to see if it is cooked all the way through.

Leave to cool for 30 mins then turn out onto a wire rack.