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225 g/8 oz butter or margarine
225 g/8 oz soft brown sugar
300 ml Guinness or stout
225 g/8 oz raisins
225 g/8 oz sultanas (golden raisins)
225 g/8 oz currants
100g/4 oz chopped mixed (candied) peel
550 g plain (all-purpose) flour
2.5 ml bicarbonate of soda (baking soda)
5 ml/1 tsp ground mixed (apple-pie) spice
2.5 ml grated nutmeg
3 eggs, lightly beaten |
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Method:
Bring the butter or margarine, sugar and
Guinness to the boil in a small pan over a low heat, stirring until
well blended. Mix in the fruit and mixed peel, bring to the boil, then
simmer for 5 minutes. Remove from the heat and leave to cool.
Mix together the flour, bicarbonate of soda and spices and make a well
in the centre. Add the cool fruit mixture and the eggs and mix
together until well blended. Spoon into a greased and lined 23 cm/9 in
cake tin (pan) and bake in a preheated oven 160°C/325°F/gas mark 3 for
2 hours until a skewer inserted in the centre comes out clean. Leave
to cool in the tin for 20 minutes, then turn out on to a wire rack to
finish cooling.
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