Top this moist cake with a dollop of good peach preserves and some whipped cream for dessert, or spread it with cream cheese for a breakfast worth waking up for.
Preheat the oven to 350°F. Grease and flour a 9" x 5" light metal pan (the edges tend to overcook if you bake this recipe in glass).
In a large bowl, cream the butter and sugar until light and fluffy. Beat in 1/4 cup (30g) of the flour, then beat in the eggs, one at a time, mixing until each is absorbed before adding the next. Stir in the milk and molasses.
Whisk together 1 3/4 cups (210g) of the flour, the baking soda, salt, and spices. Add to the wet ingredients, mixing to combine.
Sprinkle the remaining 1/2 cup (60g) flour over the raisins and candied fruit, and fold them into the batter. Transfer the batter to the prepared pan and bake for 60 to 65 minutes, tenting it with foil for the last 15 minutes. The cake is done when a tester inserted in the center comes out clean.
Remove the cake from the oven. Cool it in the pan for 10 minutes, then turn it out of the pan onto a rack to finish cooling completely before slicing.
Store well-wrapped, at room temperature, for several days; freeze for longer storage.
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