Sift flour, salt, bicarbonate of soda and ginger together. Stir
in sultanas, chopped peel and preserved ginger. Warm treacle, butter, sugar.
Lightly beat eggs with milk, add to treacle mixture. Pour into a well in middle
of flour/fruit mixture, beat thoroughly. Turn into a lined 7 inch square cake
tin. Bake in oven, 325°F (163°C) for 1-1/4 hours. Take out of tin, place on a
wire rack to cool, store in a tin.
