¾ cup raisins

¾ cup sultanas

3/8 cup candied peel, chopped

8 tablespoons stout

1 ½ stick butter

¾ cup Billington’s Dark Brown Molasses Sugar

3 medium eggs, beaten

1 cup plain flour

1 teaspoon ground mixed spice

1 teaspoon ground cinnamon

Preheat the oven to 300 degrees F.  Place the dried fruits and peel in a bowl and pour over the stout.  Cover and leave to stand overnight.

Cream the butter and sugar until smooth, then beat in the eggs a little at a time.

Sift in the flour and spices and fold into the mixture with the soaked fruit and any remaining liquid.  Stir in the almonds.  The mixture should be of a soft dropping consistency – if it’s too dry add a little hot water.

Spoon into a greased lined round cake tin and spread level.

Bake for 1.5-2 hours.  Test with a skewer to see if the cake is cooked through.  Cool in the tin for 10 minutes then turn out onto a wire rack to become cold.

Peel off the lining paper and store in an airtight tin for a week to improve the flavor.