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Grease and line a deep 18cm/7in cake tin. 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.
Pour into the prepared tin and bake at 160C, gas mark 3, 325F for about 1 hour 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.
8oz self-raising wholemeal flour 225g
1/2tsp baking powder
4oz butter, softened 100g
1/2cup soft light brown sugar 4oz/100g
1tsp ground mixed spice
finely grated rind of 1 lemon
1/2cup stout 1/4pt/140ml
2 eggs
12oz mixed dried fruit 350g
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