Cornish Black Cake Print E-mail
Written by Billington's, 2004   
This rich fruit cake is even better when baked ahead and stored in an airtight container for a week. But remember, you need to soak the fruits and peel overnight.

175g (6oz) raisins
175g (6oz) sultanas
75g (3oz) candied peel, chopped
8 tbsp stout
175g (6oz) butter
175g (6oz) molasses sugar
3 medium eggs, beaten
225g (8oz) plain flour
1 tsp ground mixed spice
1 tsp ground cinnamon
75g (3oz) blanched almonds, chopped

Place the dried fruits and peel in a bowl and pour over the stout. Cover and leave to stand overnight.

Pre-heat oven to 150ºC/300ºF/Gas Mark 2.

Cream the butter and sugar until smooth then beat in the eggs a little at a time.

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. Spoon into a greased lined 18cm (7in) round cake tin and spread level. Bake for 11⁄2-2 hours. The cake will be cooked through when a skewer inserted in the middle comes out clean.

Leave the cake in the tin to cool for 10 minutes then turn out on to a wire rack until completely cold. Peel off the lining paper and store in an airtight tin for a week to improve the flavour.

Serves 6-8
 
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