8 oz butter
8 oz soft dark brown sugar
4 eggs (lightly beaten)
10 oz Holgate wheat flour, 2 tsp mixed spice (sieved or mixed together)
1 lb 8 oz mixed dried fruit
About half a bottle of Guinness
Preheat oven to 160C/gas mark 3.
Cream butter and sugar.
Gradually beat in eggs.
Fold in flour and mixed spice.
Add dried fruit and stir in well.
Stir in enough Guinness to make a soft dropping consistency.
Put in a parchment lined 7” round tin ( preferably not loose based)
Bake for one hour then reduce to Gas Mark 2/150 C and bake for a further 1.5 hours.
Allow to cool. Remove from tin and turn upside down. Prick all over the base with a skewer and slowly pour rest of Guinness onto/into the cake. Keep cake wrapped and upside down for at least a week.
This makes a wonderful Christmas cake (I never put icing or marzipan on it) and must be eaten with Wensleydale cheese!