Cook Time: 1 hour 30 minutes
What you need
- 450g/1lb Odlums Cream Plain Flour
- Pinch of Salt
- 1 level teaspoon Odlums Baking Powder
- 1 level teaspoon Goodall’s Mixed Spice
- 225g/8oz Shamrock Golden Caster Sugar
- 225g/8oz Butter
- 450g/1lb Shamrock Sultanas
- 125g/4oz Shamrock Mixed Peel
- 300ml/½pt Stout
- 2 Eggs, beaten
Recipe Steps
- Preheat oven 180°C/350°F/Gas 4. Line a 20cm/8″ round cake tin with greaseproof paper.
- Sieve the flour, salt, baking powder and mixed spice into a bowl and add the sugar.
- Rub in the butter and add the fruit and mix.
- Add the stout to the beaten eggs and add to fruit mixture. Mix well.
- Transfer to the prepared tin and bake for 30 minutes, then reduce the heat to 160˚C/320°F/Gas 3 for a further 90 minutes.
Note
If top of cake is browning too quickly, cover with a double layer of greaseproof paper until baked
