150g (5oz) butter or margarine
150g (5oz) caster sugar
350g (12oz) mixed dried fruit
250g (8oz) self raising flour
2 standard eggs
small level teaspoon mixed spice
milk to mix (about 6 tablespoons)

Method – creaming method
Oven - 300°F/150°C/gas mark 2
Time – One and three quarters to two and a quarter hours

Victoria sandwich cake – Class 55

4oz self raising flour
4oz butter or margarine
4oz caster sugar (plus extra for dusting the top)
2 standard eggs

Method – creaming method
Bake in two 7 inch sandwich cake tins
Oven - 180°C/350°F/gas mark 4
Time – Approximately 25 minutes
Jam filling
Dust caster sugar on top

No fresh cream in any entries please

Melting moments – Classes 83 and 95

Makes 12 biscuits

175g (6oz) self raising flour
125g (4oz) butter (creamed with sugar)
125g (4oz) caster sugar (creamed with butter)
1 egg
50g (2oz) rolled oats (for coating)
pinch of salt
12 glacé cherries

Oven - 350°F/170°C/gas mark 4
Time – 20 minutes