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Grease and base line an 18 cm (7") cake tin and preheat the oven to gas 4 (180c /350f).
Make the cake by creaming together the butter and sugar until light and fluffy.
Gradually add the beaten eggs, beating well between each addition. Add a tablespoon of the flour half way through to help prevent the mixture curdling.
Sift together the flour, baking powder, mixed spice and cinnamon then gradually fold into the creamed butter and sugar followed by the milk and dried fruits.
Carefully spoon the mixture into the prepared tin and level the top. Sprinkle over the demerara sugar to give a crunchy topping.
Bake in the centre of the oven for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Make the spicy syrup by placing the caster sugar, water and spices into a small saucepan and heat gently until the sugar has dissolved.
Turn up the heat and simmer for about 1 minute until it is slightly thickened and syrupy.
Turn the cake out onto a cooling rack upside down so that the base of the cake is facing upwards.
Using a teaspoon, carefully spoon over the spicy syrup, covering all of the base of the cake as evenly as possible.
Leave to cool then cut the cake into 12 slices.