Instructions: Grease a 20cm cake tin.

Cream the butter until soft then add sugar gradually and beat until light and fluffy. Beat in the eggs one at a time and stir in the golden syrup.

Sift the flour and spices together and fold into the creamed mixture with the coconut and water.

Pour mixture into prepared tin. Scatter the peel over the top.

Bake in a moderate oven (350F) for 35-40 minutes.

Serve with afternoon tea.

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