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8oz
(225g) butter
4oz (100g) light soft brown sugar
8oz (225g) black treacle
2 eggs
1lb (450g) plain flour
1oz (25g) ground mixed spice
½ oz (15g) ground ginger
pinch of ground cloves
pinch of ground cinnamon
4oz (100g) currants
4oz (100g) sultanas
3oz (75g) chopped mixed candied peel
3oz (75g) ground almonds
1 teaspoon bicarbonate of soda
½ pint (300ml) beer
Grease
a round cake tin. Preheat oven to 160C/325F. Cream the butter and sugar
until light and fluffy. Warm the treacle until just runny and beat into
the fat mixture. Beat in the eggs. Sieve the flour and spices and stir into
the mixture with the dried fruit and almonds. Dissolve the soda in the beer
and beat into the mixture. Put into the tin and bake for 2 hours. Leave
in the tin for 15 minutes, and turn on to a wire rack to cool.
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