->Porter <-

1 c unsalted butter

4 c unbleached white flour

2 c brown sugar, firmly packed

3 c dark raisins

1 1/2 c golden raisins

1/2 c glace cherries

1/2 c chopped blanched almonds

1/2 c chopped mixed candied peel

4 eggs

1/2 c Guinnes at room temperature

1 t baking soda, dissolved in a little Guinnes

Preheat oven to 250 degrees F.

With your hands, rub the butter well into the flour, in a bowl.

Add the rest of the dry ingredients. Mix well, using a wooden

spoon. Beat together the eggs and the Guinness, and then stir in the baking

soda solution. Stir this into the flour mixture and blend horoughly.

Put the mixture in a large Bundt Pan and cover it with wax paper

(while baking). Bake in oven for about 2 hours, until nicely

browned. When done, turn it out on a wire rack to cool.

CAUTION: If you don't like fruit cake, you might not like this.

And be sure to get the fruit at Christmas time while it's available

and freeze.