4 oz (100 g) seedless raisins, rinsed
4 oz (100 g) sultanas (golden raisins), rinsed
3 oz (75 g) stoned (seeded) prunes, rinsed and chopped
1 1/4 cup (1/2 pint) 300 ml stout
8 oz (225 g) self-raising wholemeal flour
2 oz (50 g) walnuts, chopped
25 g (1 oz) chopped mixed peel, rinsed
1/2 level tsp (2.5 ml) baking powder
2 tsp (10 ml) ground Mixed Spice (All Spice / Pumpkin pie spice)
4 oz (100 g) polyunsaturated margarine
1/4 cup (50 g) 2 oz dark muscovado sugar
2 eggs, beaten
8 walnut halves, to decorate
4 oz (100 g) sultanas (golden raisins), rinsed
3 oz (75 g) stoned (seeded) prunes, rinsed and chopped
1 1/4 cup (1/2 pint) 300 ml stout
8 oz (225 g) self-raising wholemeal flour
2 oz (50 g) walnuts, chopped
25 g (1 oz) chopped mixed peel, rinsed
1/2 level tsp (2.5 ml) baking powder
2 tsp (10 ml) ground Mixed Spice (All Spice / Pumpkin pie spice)
4 oz (100 g) polyunsaturated margarine
1/4 cup (50 g) 2 oz dark muscovado sugar
2 eggs, beaten
8 walnut halves, to decorate
method
1. Grease and base line a deep 20 cm (8 inch) round cake tin.
2. Put the raisins, sultanas, prunes and 200 ml (3 pint) of the stout in a large bowl and leave to soak overnight.
3. Add the remaining ingredients and about 50 ml (2 fl oz) more stout to make a soft dropping consistency. Beat thoroughly together.
4. Spoon into the prepared cake tin, level the surface and arrange the walnut halves on top.
5. Bake at 170"C (325°F) mark 3 for about 1 hour or until a fine skewer inserted into the centre comes out clean.
6. If the cake browns too quickly, cover it with several layers of greaseproof paper.
7. Cool in the tin for 15 minutes, then turn out on to a wire rack.
8. Prick the bottom of the cake with a fine skewer and spoon over about 30 ml (2 tbsp) of the remaining stout.
9. Leave to cool completely, then store in an airtight container.
2. Put the raisins, sultanas, prunes and 200 ml (3 pint) of the stout in a large bowl and leave to soak overnight.
3. Add the remaining ingredients and about 50 ml (2 fl oz) more stout to make a soft dropping consistency. Beat thoroughly together.
4. Spoon into the prepared cake tin, level the surface and arrange the walnut halves on top.
5. Bake at 170"C (325°F) mark 3 for about 1 hour or until a fine skewer inserted into the centre comes out clean.
6. If the cake browns too quickly, cover it with several layers of greaseproof paper.
7. Cool in the tin for 15 minutes, then turn out on to a wire rack.
8. Prick the bottom of the cake with a fine skewer and spoon over about 30 ml (2 tbsp) of the remaining stout.
9. Leave to cool completely, then store in an airtight container.
serving amount
makes 12 slices
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