This is a vintage recipe from the early twentieth century when fruit cakes were a popular addition to the picnic hamper.

Ingredients:-

12oz (300g) self raising flour

3oz (75g) butter

3 oz (75g) lard (or vegetable fat)

8oz (200g) demerara sugar

2 large eggs

1 lb (400g) mixed dried fruit - currants, sultanas, raisins, mixed peel

¼ pint ale or stout

freshly grated nutmeg

Grated zest of 1 lemon

Method:-

Sieve the flour into a bowl, adding the nutmeg and lemon zest. Rub in the fat until the mixture is free from lumps.  Then add the sugar, dried fruit, then the beaten eggs and the warmed ale or stout.

Mix well and bake in an 8" (23cm) cake tin lined with greaseproof paper in a moderately hot oven (190-200 centigade) for approximately 2hrs.

The cake is cooked when a metal skewer inserted gently into the centre of the cake emerges clean and free from any cake mixture.

Thanks to Paul Cleave for the recipe.