In a large bowl, whisk together the milk, water, eggs, sugar, butter and yeast; set aside for a few minutes, then whisk again. Stir in 4 cups of the flour along with the cinnamon and salt. Cover the sticky dough with a towel and set aside in a warm place for an hour.
Stir in the remaining half cup of flour along with the dried or candied fruit. Butter or spray a 9-inch tube pan and scrape the batter evenly into the pan; cover with a towel and let rise for another hour or two.
Preheat the oven to 350F. Bake the Sally Lunn for 40-45 minutes, or until puffed and deep golden. Run a thin knife around the edge of the pan, then invert it and remove the sides and bottom.
Slice and serve warm, with butter.