1 level teaspoon each of mixed spice and ground cinnamon
2 medium eggs
50g icing sugar + extra for dusting
200g fresh low fat cream cheese
1 dessertspoon fresh lemon juice
deep round cake tin 20 cm (greased and base lined with baking paper), brush, plastic spatula, aluminium foil
Preheat the oven to 150°C, 140°C fan oven, Gas mark 2.
Chop the larger fruit into small pieces.
Heat the Stork, milk, syrup and fruit in a saucepan, stirring until the Stork and syrup have melted. Infuse the mixture over a low heat for 5 minutes (do not boil). Cool until the mixture is lukewarm.
Sieve the flour, baking powder, mixed spice and cinnamon into a bowl. Stir in the eggs and the fruit mixture using a hand mixer (or wooden spoon).
Fill the prepared cake tin with the batter and bake in the preheated oven for 1 hour 15minutes or until cooked. After 1 hour cover the cake with tin foil (to avoid it becoming too dark). Leave the baked cake in the cake tin for about 20 minutes before turning out on a wire rack to cool.
Beat the cream cheese, icing sugar and lemon juice with a wooden spoon until smooth.
Cover the cake with the icing . Dust with icing sugar. Cut the cake into 10 slices.