Cover fruit with orange juice and allow to macerate overnight. Drain well. 2)
Preheat oven to 325°F. Cream together the butter and sugar. Add the orange rind and golden syrup and beat again. 3)
In a separate bowl, combine the Guinness® with the soda and beat in the eggs. Sift the flour and spices together. 4)
Fold a quarter into the creamed butter and sugar. Add a third of the Guinness® mixture, and continue to add remainder of flour and Guinness®, ending with flour. 5)
Stir in the macerated dried fruit, the ginger and nuts. Mix well. Bake for 1 hour, then reduce oven to low and cook for another 1 1/ 2 hours. 6)
Sprinkle with the whisky and allow to cool.
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