A rich, dark fruit-cake, which keeps very well. The original recipe used porter, a weaker variety of stout, which used to be a very popular working man's pint. However, as porter died out with the advent of bitter and is no longer produced, stout makes an admirable substitute.
MAKES 10 SLICES
225 g (8 oz) self-raising wholemeal flour
2.5 ml (1/2 tsp) baking powder
100 g (4 oz) butter, softened
100 g (4 oz) soft light brown sugar
5 ml (1 tsp) ground mixed spice
finely grated rind of 1 lemon
150 ml (1/4 pint) stout
2 eggs
350 g (12 oz) mixed dried fruit
1. Grease and line a deep 18 cm (7 inch) cake tin.
2. Put the flour, baking powder, butter, sugar, spice, lemon rind, stout and eggs in a bowl and beat for 2 - 3 minutes, until well mixed. Stir in the dried fruit.
3. Pour into the prepared tin and bake at 170°C (325°F) mark 3 for about 1 1/2 hours or until risen and firm to the touch. Leave to cool in the tin. When the cake is cold wrap it in greaseproof paper and foil and store for 1 week before eating.
