Add the flour, yeast and salt into a large bowl.
Add the milk, granulated sugar and 30g (1 oz) of the lard to a pan. Warm gently until the lard melts, Be careful not to boil, the milk should be at body temperature. If it is too hot allow it to cool a little.
Add the milk mixture to the flour mixture and mix into a dough, Knead until it all comes together then form into a ball and leave in a warm place for an hour until it doubles in size.
Place the dough on a floured work surface and gradually knead in the fruit.
Roll the dough into a large rectangle.
Mix together the remainder of the lard, the brown sugar and the spice.
Spread half this mixture over the surface of the dough, then fold the dough in three. Lift the right corner into the middle then lift the left corner over the top.
Roll out again, spread out the rest of the filling then fold the dough in the same way again.
Roll out to a rectangle then roll up like a swiss roll. Wrap the roll round to make a round shape.
Place in 6 inch cake tin which has been greased and lined with baking parchment.
Bake for fifty minutes or until cooked though.
Leave to cool on a wire rack.
Leave the dough to sit until it doubles in size.
Preheat the oven to 220C, Gas Mark 6