Ingredients
19 total- 175g sultanas
- 200g raisins
- 150g dried cranberries
- 175g chopped dates
- 50g mixed peel
- 440ml Guinness
- 200g unsalted butter, softened
- 200g dark muscovado sugar
- 1 orange, zest finely grated
- 2 tbsp malt extract
- 3 large eggs
- 175g plain flour
- 1½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 2 tbsp cocoa powder
- 50g ground almonds
- ½ tsp fine sea salt
- 60g 70% dark chocolate, roughly chopped
Method
5 stepsStep 1
Put the sultanas, raisins, cranberries, dates and mixed peel in a large bowl, pour over the Guinness, then cover and leave to soak for at least 8 hrs or overnight.
Step 2
The following day, preheat the oven to 150°C/130°C fan/gas 2. Line the base and sides of a deep 20 cm cake tin with baking paper, making sure it stands about 7 cm higher than the rim.
Step 3
In a mixing bowl, beat the butter, sugar, orange zest and malt extract with an electric whisk for 3-5 mins, until creamy. Add the eggs, one at a time, beating well after each addition.
Step 4
In a separate bowl, sift together the flour, baking powder, cinnamon, cloves, cocoa powder, ground almonds and salt. Tip the dry ingredients into the egg mixture and mix briefly with a wooden spoon, until smooth.
Step 5
Stir in the dried fruit and its soaking liquid, followed by the chocolate. Scrape the batter into the prepared tin and bake for 2 hrs 20 mins, until a skewer inserted into the centre comes out clean. Remove from the oven and let it cool completely in the tin. When cool, remove from the tin; wrap well in baking paper-lined kitchen foil and store in an airtight container for up to 3 weeks, or freeze for up to 3 months.