Preheat the oven to 160C/325F/gas mark 3
Use a deep 18cm/7 inch square cake tin.
Sift the flour, spices and black pepper into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and add the fruit and peel. Make a well in the flour mixture. Pour in the syrup, sour cream and milk and beat lightly.
Spoon the mixture into the prepared tin and bake for 2 1/2 hours or until cooked through and firm to the touch. Cool on a wire rack.
