Gently heat the milk and butter together in a pan until the butter has melted. Leave to cool until just warm, then whisk in the eggs and vinegar.
Put the flour, yeast, salt, sugar, mixed spice, cinnamon and nutmeg in a large mixing bowl, then stir to combine. Make a well in the middle and pour in the milk, butter and egg mixture, mixing thoroughly.
Add the ginger, dried fruit and chestnuts, then mix again.
Grease a 1kg/2lb loaf tin with a little oil and scoop the dough into it, levelling the top. Rub a little oil on one side of a sheet of cling film. Place it oil-side down loosely over the top of the bread tin. Leave to prove at room temperature for 1 hour, or until the loaf has risen.
Pre-heat the oven.
Remove the cling film and bake for 35–40 minutes, or until golden and an inserted skewer comes out clean.
Allow the cake to cool in the tin.
mixing bowl, 1kg/2lb loaf tin, whisk, skewer and saucepan
200°C, Fan 180°C, 400°F, Gas 6
Delicious. Lovely flavours. Quite a lot of mixture for 1 tin - not much room for rise.