- Preparation time: 00:45'
- Servings: 10
|175g||butter or margarine|
|300g||mixed dried fruit|
|150g||California prunes, roughly chopped|
|1 tsp||ground mixed spice|
|1||orange - juice & zest only|
|1 tsp||bicarbonate of soda|
Preheat the oven to 160 ̊C/325 ̊F/Gas Mark 3.
Place the butter, half the sugar, the dried fruit, the California prunes and beer in a large pan on a medium heat.
Add the mixed spice, orange zest and juice, I also add the orange halves in while the mixture is cooking to give it a bit more flavour, but remove them before you add the bicarbonate of soda.
Meanwhile use an electric whisk to mix the eggs and remaining sugar until the mixture has doubled in size and has become really light and fluffy.
When the pan ingredients have come to the boil, add the bicarbonate of soda and watch it fizz.
Remove the pan from the heat: as the mixture cools it will catch all the air the bicarb has created. From this point onwards you need to work quickly to get the cake into the oven.
Pour in the egg mixture and sift in the plain flour. Mix it all together with a spoon and put into a 20 x 20cm (8 x 8in) cake tin and bake in the oven for 45 minutes until firm to the touch and it springs back.