Full of flavour, not too sweet, with just the right amount of fruit… This is not your run of the mill cake.
3½ cups (875 mL / 450g) all-purpose flour
1 tsp (5 mL) grated nutmeg
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1 tsp (5 mL) baking powder
Pinch of salt
1 cup (250 mL / 225g) butter
1 cup packed (250 mL / 250g) brown sugar
2½ cups (625 mL / 375g) golden raisins (sultanas)
½ cup (125 mL / 75g) currants
½ cup (125 mL / 75g) chopped candied peel
1 (12-ounce/330ml) bottle of stout
Preheat the oven to 350°F (180°C).
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).
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.
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)
Pour into the prepared pan.
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.