- 450g plain flour
- 1 rounded teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 pinch salt
- 225g Demerara sugar
- 225g butter
- 450g mixed dried fruit, such as sultanas, currants, raisins
- 110g mixed peel
- 1 orange, grated zest
- 2 eggs, beaten
- 1 large tablespoon black treacle
- 350ml porter, such as Guinness
- 2 tablespoons apricot jam
- 1 tablespoon water
- Preheat oven to 180°C/gas mark 4. Line a 20cm round cake ti n with grease-proof paper. Make sure the tin is well greased so as to allow the cake to just slip out when it is cooked.
- In a large bowl, sieve the plain flour with the baking powder, cinnamon, nutmeg and salt. Mix these ingredients well to make sure the baking powder is well dispersed.
- Add in the sugar and the butter. Rub the butter into the mix with your fingertips until it resembles breadcrumbs.
- At this stage, add in the mixed dried fruit, mixed peel and orange zest and mix well.
- In a separate bowl, whisk together the eggs, treacle and porter and add into the dry ingredients. Beat well with a wooden spoon until well combined together. Ensure that there is no trace of the dry ingredients at the bottom of the bowl.
- Pour the cake mixture into the previously prepared tin and bake on the middle shelf of the preheated oven for 45 minutes. At this stage, reduce the heat to 150ºC/gas mark 2 for a remaining 1 hour 15 minutes or until a skewer inserted in the cake comes out clean.
- Allow the cake to cool in the tin and then remove the cake and place it on a serving platter. Place the apricot jam in a small saucepan with 1 tablespoon of water and bring to a rapid boil. Brush the cake with the boiled apricot jam, which will give it a really nice glaze. The cake is now ready to be served and is delicious hot or cold.
Recipe Credit: Edward Hayden
Photography: Brian Clarke at Harry Weir
Check the cake after an hour and, if it is browning too quickly, cover with a double layer of grease-proof paper or tinfoil until baked.