Fruity cake was always something that CaseLoad preferred in a plain wrapper – you know the sort of thing: “Rugged lumberjack type seeks similar for mai-mai companionship.” But he’s put that all behind him.

When CaseLoad heard that two cans of Guinness went into this mixture he knew he could have his cake and drink it too. The proof is in the eating. Hic.

A slice of this will keep out the cold in winter, and a thin slice, microwaved briefly with a dollop of Guinness ice-cream on top will make a grown man cry. Trust me.

(You don’t get the ice cream recipe yet. Keep watching this space).

 This is the easiest cake you will ever make. All it requires is a large pot and an equally large spoon and a 22cm cake tin lined with double thickness baking paper.

Ingredients

2 cans Guinness

400g sultanas

400g currents

400g raisins

170g craisins

500g butter

3 cups sugar

2 generous tablespoons marmalade

½ cup chopped crystallised ginger

2 tsp vanilla

2 tsp cinnamon

1 tsp freshly ground nutmeg

6 large eggs

3 cups flour

2 raised tsp baking powder

Into your pot place the dried fruit and the two cans of Guinness. Bring to the boil. Boil for ten minutes. Chop up the butter and melt into pan, add the 3 cups of sugar and stir until the sugar melts. Leave to cool to about body heat. Add the marmalade, spices, vanilla and crystallised ginger. Stir well, then add the eggs, one at a time, stirring well to combine. Gently fold in the flour and baking powder and bake at 180ºC for 60 to 90 minutes. Keep an eye on it and cover with a piece of brown paper if it shows signs of becoming burnt on top. It is cooked when a skewer comes out clean.