Dark and moist, this delicious cake is full of fibre and wholesome ingredients.
225 g (8 oz) polyunsaturated margarine
180 g (6 oz) unrefined soft brown sugar
280 ml (1/2 pint) Guinness, or stout
225 g (8 oz) raisins
225 g (8 oz) currants
225 g (8 oz) sultanas
120 g (4 oz) chopped mixed peel
560 g (1 1/4 lbs) wholemeal plain flour
1 tsp mixed spice
1 tsp nutmeg
1/2 tsp bicarbonate of soda
3 eggs, beaten
180 g (6 oz) unrefined soft brown sugar
280 ml (1/2 pint) Guinness, or stout
225 g (8 oz) raisins
225 g (8 oz) currants
225 g (8 oz) sultanas
120 g (4 oz) chopped mixed peel
560 g (1 1/4 lbs) wholemeal plain flour
1 tsp mixed spice
1 tsp nutmeg
1/2 tsp bicarbonate of soda
3 eggs, beaten
method
1. Grease and line a 23 cm (9 inch) cake tin with greaseproof or silicone paper.
2. Put the margarine, the sugar and the Guinness into a large saucepan and bring the ingredients slowly to the boil, stirring all the time, until the sugar and the margarine have melted.
3. Stir the dried fruit and peel into the Guinness mixture, and bring all the ingredients back to the boil. Simmer for 5 minutes. Remove from the heat and leave, until the mixture is quite cold.
4. Put the flour, spices and bicarbonate of soda into a large mixing bowl.
5. Beat the cooled fruit mixture and the eggs into the flour, mixing well with a wooden spoon, to ensure that the flour is thoroughly incorporated and there are no lumps.
6. Pour the cake mixture into the prepared tin, and bake in the centre of a preheated oven, l60°C (325°F) Gas Mark 3, for 2 hours.
7. Cool the cake in the tin, before turning it out.
2. Put the margarine, the sugar and the Guinness into a large saucepan and bring the ingredients slowly to the boil, stirring all the time, until the sugar and the margarine have melted.
3. Stir the dried fruit and peel into the Guinness mixture, and bring all the ingredients back to the boil. Simmer for 5 minutes. Remove from the heat and leave, until the mixture is quite cold.
4. Put the flour, spices and bicarbonate of soda into a large mixing bowl.
5. Beat the cooled fruit mixture and the eggs into the flour, mixing well with a wooden spoon, to ensure that the flour is thoroughly incorporated and there are no lumps.
6. Pour the cake mixture into the prepared tin, and bake in the centre of a preheated oven, l60°C (325°F) Gas Mark 3, for 2 hours.
7. Cool the cake in the tin, before turning it out.
serving amount
makes 1 cake
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