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Heat the oven to 180C fan
Cut the crusts off the bread and discard.
Tear the bread into small pieces and place them in a mixing bowl.
Place the milk in a saucepan and heat until hot, but not boiling.
Pour it over the bread, give it a good stir and set aside.
In a seperate bowl, add the sugar and butter. Beat until combined and fluffy.
Beat in the egg, mixed spice and cinnamon until you have a smooth mixture.
Pour the mixture into the soggy bread and stir vigorously until almost smooth.
Add the mixed fruit and stir until evenly spread.
Tip the mixture into a round, lined cake or baking dish approximately 20-22cm across.
Bake in the oven for 1 hour and 15 - 1 hour 30 minutes or until cooked through. It will firm up as it cools.
Leave to cool in the dish for about 10 minutes.
Lift out by the edges of the baking paper and peel the sides of the paper away from the cake.
Sprinkle the top with caster sugar and leave to cool a little more, so it's just warm before cutting into slices.