• 250 g (8 oz) slightly salted butter
  • 150 g (5 oz) golden syrup
  • 75 g (3 oz) caster sugar
  • 100 g (3½ oz) dried pineapple, chopped
  • 150 g (5 oz) sultanas
  • 2 teaspoons ground mixed spice
  • ½ teaspoon bicarbonate of soda
  • 150 g (5 oz) self-raising flour
  • 125 g (4 oz) plain flour
  • 2 eggs, beaten
  • 175 ml (6 fl oz) soured cream
  • 250 g (8 oz) mascarpone cheese
  • 50 g (2 oz) unsalted butter, softened
  • 75 g (3 oz) icing sugar, sifted
  • 2 teaspoons lemon juice

Put the butter, golden syrup and sugar in a saucepan and heat gently until the butter has melted. Remove from the heat and stir in the pineapple, sultanas and mixed spice. Leave to stand for 10 minutes, then stir in the bicarbonate of soda.

Place the flours in a large bowl. Stir together the eggs and soured cream, then add to the butter mixture and beat well to mix. Pour into the dry ingredients and stir well to mix.

Turn the mixture into a greased and lined 28 x 24 cm (11 x 9¼ inch) shallow baking tin or roasting tin (see page 15) and spread into the corners. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 40–45 minutes until just firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin, then transfer to a board and peel off the lining paper.

Make the frosting. Beat together the mascarpone cheese and butter in a bowl until smooth. Stir in the icing sugar and lemon juice. Spread over the top of the cake, then cut into squares.

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