3 1/2 cup (1 lb) 450 g strong plain flour
3x15 ml (2 tablespoons) Mixed Spice (All Spice / Pumpkin pie spice)
1 cup (225 g) butter or block margarine
8 oz (225 g) currants
1 1/2 cup (225 g) raisins or sultanas (golden raisins)
4 oz (100 g) mixed peel, chopped
Grated rind of 1 lemon
2 cup (350 g) soft brown sugar
1 tsp (5 ml) baking soda
2/3 cup (150 ml) 1/4 pt Guinness or stout
4 eggs, beaten
1x23 cm (9 in) round or 20 cm (8 in) square cake tin, approx. 9 cm (3 1/2 in) deep
3x15 ml (2 tablespoons) Mixed Spice (All Spice / Pumpkin pie spice)
1 cup (225 g) butter or block margarine
8 oz (225 g) currants
1 1/2 cup (225 g) raisins or sultanas (golden raisins)
4 oz (100 g) mixed peel, chopped
Grated rind of 1 lemon
2 cup (350 g) soft brown sugar
1 tsp (5 ml) baking soda
2/3 cup (150 ml) 1/4 pt Guinness or stout
4 eggs, beaten
1x23 cm (9 in) round or 20 cm (8 in) square cake tin, approx. 9 cm (3 1/2 in) deep
method
1. Line the bottom and sides of the cake tin with greaseproof paper. Brush with a little melted butter or margarine.
2. Sieve the flour, spices and baking soda into a large bowl. Cut the butter into pieces and rub into the flour until the mixture resembles breadcrumbs.
3. Stir in the fruit, mixed peel, lemon rind and sugar, mixing well to combine. Add the beaten egg.
4. Dissolve the soda in the Guinness, make a well in the centre of the flour and fruit mixture, and gradually work in the Guinness and soda. Mix thoroughly.
5. Pour into the prepared tin, smooth the top and bake in the pre-heated 160°C (325°F, gas mark 3) oven for 1 hour, then reduce the temperature to 150°C (300°F, gas mark 2) cover the top of the cake loosely with a sheet of greaseproof paper and bake for a further 1 1/2 - 2 hours.
6. The cake should be a deep brown colour and firm to the touch when cooked.
7. Leave to cool inthe tin before turning out and removing the paper. This cake stores well in an airtight tin.
2. Sieve the flour, spices and baking soda into a large bowl. Cut the butter into pieces and rub into the flour until the mixture resembles breadcrumbs.
3. Stir in the fruit, mixed peel, lemon rind and sugar, mixing well to combine. Add the beaten egg.
4. Dissolve the soda in the Guinness, make a well in the centre of the flour and fruit mixture, and gradually work in the Guinness and soda. Mix thoroughly.
5. Pour into the prepared tin, smooth the top and bake in the pre-heated 160°C (325°F, gas mark 3) oven for 1 hour, then reduce the temperature to 150°C (300°F, gas mark 2) cover the top of the cake loosely with a sheet of greaseproof paper and bake for a further 1 1/2 - 2 hours.
6. The cake should be a deep brown colour and firm to the touch when cooked.
7. Leave to cool inthe tin before turning out and removing the paper. This cake stores well in an airtight tin.
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