Portercake

Method

1. Place the dried fruits and peel in a bowl and pour over the Guinness. Cover and leave to stand overnight.
2. Preheat the oven to 150ºC/300ºF/Gas 2.
3. Cream the butter and sugar until smooth then beat in the eggs a little at a time.
4. Sift in the flour and spices and fold into the mixture with the soaked fruit and any remaining liquid. Stir in the almonds. The mixture should be of a soft dropping consistency - if it's too dry add a little hot water.
5. Spoon into a greased lined 18cm/7" round cake tin and spread level.
6. Bake for 1 ½-2 hours. Test with a skewer to see if the cake is cooked through. Cool in the tin for 10 minutes then turn out onto a wire rack finish cooling.
7. Peel off the lining paper and store in an airtight tin for 1 week to improve the flavour.