Cream butter or margarine and honey together.
Beat eggs and add alternatively with sifted flour and salt to creamed mixture.
Add fruit and enough milk if necessary to give a dropping consistency.
Turn into well greased 7 inch round tin (or 2lb. loaf tin) and bake on middle shelf
for about 1¼ - 1½ hours in a pre-heated oven (300°F/150°C)
Allow to cool a little then turn out onto wire cake stand and leave to cool.
4oz. Whole Self-Raising Flour
4oz. Mixed Dried Fruit
2oz. Dried Apricots
¼ Pint Beer
4oz. Plain Flour
½ Tsp Spice