250g/8 oz/1/2 lb butter
250g/8 oz /1/2 lb soft brown sugar
4 lightly beaten eggs
315g/10 oz plain flour
10ml/2 level teaspoons mixed spice... . Sieve the flour and spice together
250g/8 oz seedless raisins
250g/8 oz sultanas
125g/4 oz chopped cherries
125g/4 oz chopped walnuts
160-240 ml/8-12 tablespoonsful Guinness
Method:
Cream the butter and sugar together. Gradually beat in the eggs with 1 or
2 tablespoonsful of the flour, to stop it curdling. Fold in flour and mixed
spice. Add raisins, sultanas, cherries and nuts and mix well. Stir in 4
tablespoons Guinness and mix to a soft dropping consistency. Add more
Guinness if necessary.Turn into a 7 inch round cake tin. Bake in a moderate oven
325 F/160 C/ Gas 3 for 1 hour. Reduce heat 300 F/150 C/ gas 2 and cook a
further 1 1/2 hours. Cover top of the cake with a piece of foil to prevent
burning. When you remove it from the oven prick the top with a skewer all over
and pour on 4-8 tablespoons Guinness . When cool pour over3-4 tablespoons
brandy if liked. Can be frozen if required. Also keeps very well and does not need to "mature" before being used. It can be iced with almond paste and
royal icing if needed.
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