The recipe is a variation on the 'Heavenly Fruit Cake' by Prue McLafferty in Everyday Easy Eats, a collection of loved recipes from Friends of Balmoral School.
I have used two tiny cake tins. The cakes are very dense so best sliced thinly with a sharp knife. A little goes a long way. A nice after dinner treat.
1 1/2 cups ( 250 gm) of raisins
1/2 cup of self raising flour
50 gm of sliced almonds/chopped macademias
60 gm of Whittaker's Dark Ghana Chocolate roughly chopped/ or Cadbury's Fair Trade milk chocolate
1/2 cup of Mike's Chocolate Milk Stout
Preheat the oven to 180 degrees C
Pour the stout over the raisins.
Either leave to soak overnight or if in a hurry heat in the microwave for 3 minutes.
Let cool before stirring in the beaten egg.
Add all the other ingredients and stir briefly to mix.
Line the bottom of 2 little 10cm cake tins with baking paper.
Add the cake mixture.
Bake for 25-30 minutes .
Test to see if done. If not, turn down the oven, cover the cakes with baking paper and bake for another 5-15 minutes at 150 degree C
Leave to cool before eating. In this hot weather store in the fridge so the chocolate doesn't melt.
It also freezes well.