Step 1

Grease and line a 12in x 9in cake tin.

Step 2

Preheat the oven to 180º degrees/ 160º fan oven / 356ºF.

Step 3

Cream together the butter and sugar.

Step 4

Add the eggs one at a time and don't over mix.

Step 5

Add the lemon juice and zest.

Step 6

Sieve in the self raising flour and baking powder.

Step 7

Add the milk and stir in gently.

Step 8

Chop the cherries roughly. Leave the other fruit whole so they don't make the mixture wetter.

Step 9

Gently stir in three quarters of all the fruit to the mix.

Step 10

Pour the mix in to the tin and stud the remaining fruit in to the top.

Step 11

Bake for 50-60 minutes until golden brown and use a cake tester to make sure the middle is done.

Step 12

If it starts to brown too quickly cover the cake with silver foil for the remaining time.

Step 13

Allow to cool in the tin for 15 minutes before turning out and leave to cool on a wire rack.