Preheat your oven to 350°F (175°C) and grease a cake tin. Line the base with parchment paper to ensure the cake releases easily after baking.

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This step helps create a tender and moist cake texture.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest to enhance the cake’s aroma and flavor.

In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the butter mixture until just combined.

Fold in the raisins, currants, grated apple, and milk. Mix gently until the fruit is evenly distributed throughout the batter without overworking it.

Transfer the batter to the prepared cake tin and smooth the top. Bake for 50–55 minutes or until a skewer inserted into the center comes out clean and the cake is golden brown.

Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack. Once completely cooled, slice and serve with tea, coffee, or a light spread of butter.