Directions

1. Preheat the oven to 170°C/325°F/Gas 3

2. Grease and base line a small 18 x 28 x 4cm (7 x 11 x 1 1/2in) roasting tin with non-stick baking paper
3. Put the butter, caster sugar, flour, eggs, orange and lemon zest and milk into a bowl and beat with a wooden spoon or electric mixer until smooth
4. Stir in the fruit
5. Spoon the mixture into the prepared tin, level the surface and sprinkle with the demerara sugar
6. Cook for 30 minutes until well risen and golden
7. The top of the cake will spring back when pressed with fingertips if it is ready
8. To serve now: Leave the cake to cool in the tin
9. When it is cold take it out, peel off the paper and cut it into slices and arrange on a serving plate
10. The slices will keep in an airtight container for a few days
11. To freeze: Carefully place the slices to be frozen in rigid plastic containers in a single layer or between sheets of greaseproof paper
12. Cover, seal and label
13. Use within 4 months
14. To serve from the freezer: Thaw as many slices as required at room temperature on a wire rack for about 2 hours or until thoroughly defrosted.