Instructions: Melt the butter and sugar in a saucepan with the stout.

Add the orange zest and all the fruit except the cherries.

Bring to the boil and simmer for 34 minutes stirring frequently.

Remove from the heat and allow to cool until lukewarm.

Sieve the flour soda and spice into a mixing bowl.

Add the fruit mixture to the flour and then add the cherries.

Whisk the eggs and gradually mix in well.

Spoon the mixture into a prepared 23cm round cake tin and bake in the middle of a preheated oven (180 degrees C/350 degrees F/Gas 4) for about 1.5 hours.

If you wish you may pour 4 tablespoons ofstout over the cake when it is cooked (prick the cake with a skewer first).

Keep a day before cutting.

This cake will keep for several weeks in a tin.

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