Ingredients

• 75g (3oz) glacé cherries, chopped
• 175g (6oz) sultanas
• 75g (3oz) seedless raisins
• 1 lemon, grated rind
• 5ml (1 level tsp) ground mixed spice
• 150ml (5fl oz) Guinness
• 75g (3oz) butter or margarine
• 175g (6oz) plain white flour
• 75g (3oz) dark muscovado sugar
• 2 eggs
• 45-60ml (3-4 level tbsp) redcurrant jelly
•   assorted glacé fruits and nuts (e.g. cherries, pineapple, apricots, almonds, brazil nuts)
•   edible silver balls or dragées

Method

1. Mix together the glacé cherries, sultanas, raisins, lemon rind and mixed spice in a medium bowl and pour the Guinness over. Cover and leave to soak overnight in a cool place. Grease a 1.4-litre (2½-pint) ring mould or deep cake tin and dust with flour.
2. Cream together the butter and sugar until pale and light. Gradually beat in the eggs.
3. Fold the butter, sugar and egg mixture into the fruit and Guinness with the flour and spoon into the tin.
4. Bake at 170°C (325°F) mark 3 for about 1hr 10min (1½hr if using a deep cake tin). A skewer inserted into the centre should come out clean. Cool slightly before turning out on a wire rack to cool.
5. Heat the redcurrant jelly until completely melted. Brush a little lightly over the cold cake. Arrange the fruits, nuts and silver balls over the top and sides of the cake. Flash the cake under a hot grill for 2-3 minutes to caramelise slightly and tinge with colour.
6. While still hot, liberally glaze the cake with the remaining redcurrant jelly. Leave to cool. Store in an airtight container for up to one week.

Notes