Step 2

Pre-heat oven to 180C/350F/Gas mark 4 and grease and line a 900g (2lb) loaf tin with butter and baking paper.

Step 5

Cream the butter and sugar together with the vanilla extract until light and fluffy, and then gradually add the eggs and a spoonful of flour, beating well between each addition.

Step 8

Add the remaining flour and a little milk to make a soft dropping consistency. Add the caraway seeds and mixed peel and mix well.

Step 11

Spoon the mixture into the prepared cake tin and bake for 1 to 1 ¼ hours, until golden brown and well risen. Check after 1hr.

Step 14

Allow to cool on the tin for a few minutes before turning out on to a wire rack to cool completely.

Step 17

Serve in slices, with a pot of tea or coffee.