Preheat the oven to 160°C/325°F/Gas 3 and grease and line a 20cm (8in) deep cake tin with greaseproof paper

Rinse the cherries under warm water, dry them in a tea towel and cut them into quarters

Cream together the butter and sugar until fluffy and then beat in the eggs, one at a time. Stir in the lemon rind and juice

Toss the cherries in some of the flour. Fold in the rest of the flour, then stir in the cherries and milk. Spoon into the prepared tin and smooth the top, making a very slight dip in the middle. Sprinkle the mixed peel over the top and bake for 1 hour 20 minutes - checking occasionally after it has been in the oven an hour. The cake should be firm

Take the cake out of the oven and leave to cool in the tin for about 15 minutes. Then turn onto a wire rack. Dust with icing sugar, if you like