Preheat the oven to 190 °C / 375 °F / Gas 5.
Grease a loaf tin.
Cream the sugar and butter together in a bowl until fluffy.
Add the eggs one at a time and beat.
Fold in the ground almonds.
Sift the flour with the mixed spice and fold in.
Add the candied peel and the sultanas and stir through.
Add enough milk to give the mixture a soft dropping consistency.
Place the mixture into the loaf tin and bake in the oven for 30-40 minutes.
You know it is ready when a skewer placed into the cake comes out clean.
Cool in the tin for five to ten minutes then turn out onto a wire rack and leave to cool.