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Guinness Ginger Fruit Cake

250g butter
2 cups brown sugar
2 tablespoons treacle
Grated rind of 1 orange
300ml warm Guinness
1 teaspoon bicarbonate soda
4 eggs
4 cups plain flour
375g mixed dried fruit
125g mixed peel
100g diced glazed ginger

Preheat oven to 170 C. Grease and line a 23cm cake tin or 2 ring
tins. Cream together the butter and sugar until light and fluffy.
Add the rind and treacle and beat again until incorporated. Combine
the Guinness with the soda and beat in the eggs. Sift the flour
and fold into the creamed butter and sugar alternately with the
Guinness mixture, ending with flour. Stir in the dried fruit and
ginger and mix well. Spoon into prepared cake tin. Bake in a slow
oven for 1 hour, reduce oven to low then cook for a further 1 1/2
hours or until a skewer inserted in the centre comes out clean.
Cover loosely with newspaper and a towel to cool in pan. (This cake
is best stored for at least 1 week before eating to allow for
flavours to develop.)

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