Ingredients Edit

Directions Edit

  1. Stew fruits from the night before.
  2. Use ¼ – ½ lb brown sugar for stewing fruits (let fruits simmer for 5 – 10 minutes).
  3. Next day, prepare cake tins.
  4. Grease with shortening and line with brown paper bag (set aside).
  5. Cream margarine or butter with sugar.
  6. Add eggs, one at a time.
  7. Mix well.
  8. Add flour alternately with black coloring.
  9. Mix well each addition.
  10. Add stout (about ¾ of a pint).
  11. Mix well.
  12. Cover fruits with 1 cup flour.
  13. Add to mixture.
  14. Fold in fruits.
  15. Bake for 2 – 3 hours in oven at 250°F – 300°F / 145°C or until cake is dried when tested (set pan in water).

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