GUINNESS FRUIT CAKE
225 grams (1 cup) butter.
225 grams (1cup) brown sugar
4 eggs, beaten.
285 grams (2 cups) plain flour
2 tspns mixed spice.
225 grams (1½ cups) raisins
225 grams (1½ cups) sultanas
110 grams (½ cup) mixed peel
110 grams/ (1 cup) walnuts
8-12 tIblspns Guinness
Preheat the oven to 170°C. Line an 18cm cake tin. Cream the butter and sugar together until light and creamy. Gradually beat in the eggs. Fold in the sifted flour and spice. Add the dried fruit and walnuts. Stir in 4 tablespoons of the Guinness. Place in prepared tin and bake for 1 hour. Reduce the heat to 150°C and bake for a further 1½ hours. Allow to cool completely. Prick the cake with a skewer. Spoon over 6-8 tablespoons Guinness. Keep al least a week before cutting.
Scanned from a postcard inscribed: "Produced by Lakeland Design, Lisgrey © Copyright"
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