Place 225g self raising flour, 1 tsp baking powder, 150g soft butter, 150g caster sugar, 3 eggs and 2 tbsp milk in a large bowl and mix until well blended.
Fold in 50g mixed peel and 2 tsp caraway seeds. (Found in the herbs and spices section of the supermarket.)
Pour mixture into 18cm round deep cake tin. Sprinkle a few more caraway seeds on top.
Bake at 180 degrees for 50 - 60 minutes, until well risen and skewer comes out clean.
Cool in the tin for 5 minutes, then turn out and finish cooling on a wire rack.