Chocolate ale fruit cake

Method

1. Put the dried fruit into a large pan and cover with the bottled ale.

2. Gently heat the fruit until the ale is hot, but not boiling. Remove from the heat, cover and preferably leave overnight.

3. When you are ready to cook the loaf, preheat the oven to 140°C ( 120°C fan, 275°F, gas mark 1) and grease a 25 x 11cm (10 x 4.5 inch) loaf tin with butter.

4. Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined.

5. Pour the mixture into the prepared loaf tin. Bake in the preheated oven for an hour and a quarter until risen, pale brown and firm to the touch.

6. Take the loaf out of the tin and leave on a wire rack to cool, still in its tin.

7. Remove from the tin and wrap the loaf tightly in cling film. Keep in a cool dry place. This loaf is delicious toasted and buttered with raspberry jam or served with a piece of strong mature cheese.