1 lb. (4 1/2 c.) sifted cake flour
1 lb. (2 1/2 c.) brown sugar
1 lb. (3 c.) seedless raisins
1/2 lb. (1 1/2 c.) sultanas
1 level tsp. bicarbonate of soda, melted in warm Guinness
4 eggs
1/2 lb. (1 c.) butter
4 oz. (1 c.) glace cherries
4 oz. (1 c.) blanched chopped almonds
4 oz. (1 c.) mixed chopped peel
1/2 pt. Guinness, warmed grated rind of 1 lemon
Pinch of mixed spice

Rub the butter into the flour. Add all other dry ingredients. Blend well. Beat eggs with lukewarm Guinness and add soda. Mix them well into dry cake mixture. Turn in a greased and floured cake tin (9 x 3 inches).

It should be covered with a greaseproof paper and baked in a slow oven (200 degrees electric; gas regulo 1/2-1) for about 3 to 3 1/2 hours. Remove paper for the last 1/2 hour. Test with a skewer before removing from the oven. It makes a good Christmas cake, if iced will keep well in a tin.