Mix one cup of flour with the currants and raisins.

Cream the butter until soft.

Add the lemon rind and nutmeg to the creamed butter.

Gradually add the flour, sugar, and eggs alternately to the butter mixture.

Gently fold in the flour-coated fruit.

Drop spoonfuls of batter onto a baking sheet, creating small cake shapes.

Bake at 450°F (232°C) for 5-8 minutes, until lightly browned.

Reduce the oven temperature to 350°F (175°C) and bake for another 5-8 minutes, or until the cakes are fully cooked.