½ pt/250ml/1 cup of porter,
8oz/250g/1 cup butter,
8oz/25og/1 cup Gem demerara sugar,
2lb/1kg/6 cups Gem mixed dried fruit
(equal quantities Gem currants, Gen raisins and Gem
sultanas,
with about half as much Gem mixed peel)
1.25lb, 1/2 kg/4 cups Gem plain flour,
½ tsp baking soda
1 tsp mixed spice,
grated rind from one small lemon (optional)
3 medium eggs
Instructions
1. Melt the butter and sugar in the porter in a
saucepan.
2. Add the fruit and simmer for 10 minutes.
3. Allow to go cold and add the sieved flour, baking soda,
spices and lemon rind.
4. Beat the eggs and mix in with a wooden spoon.
5. Pour into a greased and lined 9 inch/25 cm cake tin and bake
on the middle shelf of a pre-heated oven at Gas mark 3, 160°C
325°F for about 1 ¾ hours.
6. To test the cake, push a skewer into the centre; if ready,
the skewer will come out.
