Java St Andrew Society Guinness Fruit Cakes
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		-From Kate Robson (1999)-
		[An interesting, less economical variation on this could be to soak the fruit in 300mls of Whisky & water – something cheap, not Malt !! ]
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		Ingredients 3 packs mixed dried fruit ( 3 x 375g = total 1.125 Kg) 700g Butter/Margarine 700g Soft Brown Sugar 12 eggs, beaten 850g Plain flour, sieved 3 teaspoons of Ground Mixed Spice 300g of chopped nuts - walnuts, almonds etc. as you prefer 2 cans of Guinness Optional - grated rind of 2 oranges + 2 lemons
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		First soak all the dried fruit and fresh peel in approximately 1½ of the cans of Guinness for 6 hours, stirring occasionally to make sure it is mostly absorbed.
		Using an electric mixer, cream the butter and sugar until light and fluffy, then gradually beat in the eggs. Fold in half the flour and all the spice with a metal spoon, then strain the dried fruit and add to the cake mix (keep the liquid). Add the remaining flour and stir until well mixed.
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	.	Spoon this mixture into cake tins [see below] and bake in a preheated oven (160C / 325F / Gas 3) for 1 hour, then reduce (150C / 300F / Gas 2) for a further time* until firm to the touch and a skewer comes out very cleanly. Leave to cool.
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	.	[ *For loaf-tins another 45-55 minutes should be sufficient, but for a larger cake tin up to 2 more hours could be necessary. ]
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	.	To make the cakes extra moist and tasty, brush them with the reserved Guinness [or make holes with a skewer then gently pour in the Guinness using a large, flat teaspoon]. Wrap each in greaseproof paper, then an outer layer of foil. Store in a cool place.
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	.	This amount will make approximately 4 loaves or one 9" cake plus one loaf. It is wise to borrow extra tins if necessary and have them prepared before you start mixing, as you will be wasting gas if you have to cook it in two batches. Don’t be afraid about making this amount, especially at Xmas time, since the cakes keep for up to 2 months in the fridge - but you will find that it will disappear very rapidly!!!
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