Full of flavour, not too sweet, with just the right amount of fruit… This is not your run of the mill cake.<br /><br />3½ cups (875 mL / 450g) all-purpose flour<br />1 tsp (5 mL) grated nutmeg<br />1 tsp (5 mL) cinnamon<br />1 tsp (5 mL) ground ginger<br />1 tsp (5 mL) baking powder<br />Pinch of salt<br />1 cup (250 mL / 225g) butter<br />1 cup packed (250 mL / 250g) brown sugar<br />2½ cups (625 mL / 375g) golden raisins (sultanas)<br />½ cup (125 mL / 75g) currants<br />½ cup (125 mL / 75g) chopped candied peel<br />2 eggs<br />1 (12-ounce/330ml) bottle of stout<br /><br />Method:<br />Preheat the oven to 350°F (180°C). <br /><br />Line the sides and bottom of an 9-inch (23 cm) high-sided quick release round cake pan with parchment paper (or use a non-stick like ours).<br /><br />Sift together flour, nutmeg, spice, baking powder, and salt. Rub in the butter until it looks like small crumbs, then stir in the brown sugar, raisins, currants, and candied peel.<br />In another bowl whisk together the eggs and the porter. Pour into the dry ingredients and mix well. (You'll need a really big bowl)<br /><br />Pour into the prepared pan.<br />Bake for about 2 hours. The cake is done when a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for about 20 minutes before releasing and fully cooling on a wire rack.
