Traditional Welsh Shearing Cake (Seasonal Moist Spice & Fruit Cake)

Cream butter and brown sugar until fluffy. Beat in eggs one by one.

Fold in flour, mixed spice (cinnamon, nutmeg, cloves), ginger, and a pinch of salt.

Stir in currants, raisins, and chopped mixed peel.

Add a little milk or strong tea to make a moist batter. Pour into a lined cake tin.

Bake at 160°C (325°F) for about 60-75 minutes until a skewer comes out clean.

Wrap in foil once cool to keep moist before serving to hungry workers.