Peter's Famous Fruit Cake

prep time:: null overnight + 30 minutes

This recipe is good straight out of the oven, but is better if aged a couple of weeks. Wrap in a cotton cloth (or old white t shirt). Soak in brandy or rum and seal with plastic wrap.

ingredients

4 1/2 cups sifted flour (1/2 cake flour, and 1/2 regular)
2 1/2 cups brown sugar
2 1/2 cups seedless raisins (*)
1/2 cup dried cherries
1 1/2 cups sultanas
1 level tsp bicarb soda, melted in warm Guinness
4 eggs
1 cup butter (1/2 lb)
1 cup glace cherries (4 oz)
1 cup blanched chopped almonds (4 oz)
1 cup mixed chopped peel (**)
1/2 pt Guinness, warmed
juice and grated rind of 1 lemon
pinch of mixed spice (nutmeg, clove, cinnamon)

directions

1
(*) Soak all fruits and nuts overnight with some rum or brandy.
2
(**) Remove the peel from a grapefruit, orange, lemon, lime. Dice the peel into 1/4 inch pieces. Boil in water, drain, and then boil again. Rinse 3-4 times to remove bitterness. Drain, rinse and use fresh water each time. Cook the diced peel with 1 cup sugar and 1 1/2 cups water until syrupy. Cool and store in a container. Add rum or brandy if you want to store it or a while. Before using, rinse off the excess sugar.
3
Rub the butter into the flour and add all the other dry ingredients (including soaked fruit). Blend very well.
4
Beat the eggs with the lukewarm Guinness and add the bicarb of soda. Mix this very well into the dry cake mixture.
5
Turn into a greased and lined cake tin, measuring 9in in diameter and 3 in high.
6
Cover with greaseproof paper and bake in a slow oven (200-250F) for about 3 - 3 1/2 hours, removing the paper for the last half hour.
7
Test with a skewer before removing from the oven.