Place sultanas, currants, sugar, water, spices, bicarb soda and grated lemon peel in a saucepan and, stirring, bring to the boil. Boil for 3 minutes.

Take off heat and add the butter, chopped. Stir through as the butter melts.

Allow mixture to cool.

Add flour and baking powder and stir well.

Put mixture in a well-lined loaf pan and cook in a moderate oven for 1 hour and 20 minutes or until cooked.

When finished cooking, wrap cake (still in tin) in a clean tea towel and allow to cool.