Light Fruit Cake

Heat oven to 180°C.

Grease a Bundt tin and dust with flour.

Add lemon juice to the milk (it will curdle, this is fine).

In an electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.

Add eggs one at a time, beating after each addition.

Sift dry ingredients.

Beginning with the flour, add flour and milk to the butter mixture.

Fold in dried fruit, candied lemon and cherries.

Spoon into the prepared tin.

Bake for 35 Minutes or until golden brown and a tester comes out clean.

Remove from tin and place onto a cooling rack.

Dust with icing sugar before serving.