Ingredients
| 225g wholemeal flour | 1 tbsp golden syrup |
| 100g plain flour | 1 tbsp black treacle |
| ½ tsp sea salt | 75g butter |
| 3 tsp baking powder | 2 eggs |
| 75g Demerara sugar | 100g chopped dates |
| 300 ml Stout (like Guinness) | 175g mixed dried fruit |
Method
- Preheat the oven to 150C
- Grease an 8 inch round (20cm) cake tin with a little butter and line it with baking parchment. It is recommended to use a cake tin with a removable base to help get the cake out of the tin after baking.
- In a large mixing bowl cream the butter and sugar together then beat in the eggs – and mix thoroughly. Add the golden syrup (corn syrup), black treacle (molasses), and half the
- Stout (Guinness – 150ml) – stir gently.
- Add in the chopped dried fruit, flour (plain and wholemeal) sea salt and baking powder.
- Mix all the ingredients thoroughly together, adding in more Stout (Guinness) if necessary to make a pourable mixture.
- Pour the cake mixture into the prepared cake tin and bake in the oven at 150C for about 2 hours. It is cooked when an inserted skewer comes out clean.
- Once baked, remove the cake tin from the oven and allow to cool for 10 minutes. Then turn the cake out onto a wire rack. After 30 minutes, while the cake is still warm, place a little newspaper under the cooling rack and carefully pour over the rest of the Stout (Guinness – 150ml) so that the cake soaks it up.
- When fully cold, wrap the cake in greaseproof paper or baking parchment and store in an air-tight tin for a minimum of one week before cutting and serving.
