In response to family demand, my mother used to bake this Canadian cake almost every week. She writes, ‘The beauty of this recipe is that any kind of dried fruit can be added using the quick and easy rubbing-in method.’
Sift the flour and baking powder into a mixing bowl and stir in the sugar and butter, cut in pieces. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Mix in the dried fruit, marmalade, eggs and sufficient milk to make a stiff mixture.
Spoon into the prepared cake tin and smooth level. Bake in the preheated oven until golden-brown an