- STEP 1
Heat oven to 150C/fan 130C/gas2. Butter and line the base of a deep 20 cm round cake tin. Put the butter, dried fruit, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the boil, stirring until the butter has dissolved, then simmer for 15 mins.
- STEP 2
Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up, but don't worry, this is normal.
- STEP 3
Stir the eggs into the pan, then sift in the flour and spice, then mix well. Pour into the prepared tin, smooth the top with the back of a spoon and sprinkle with the flaked almonds and Demerara sugar. Bake for 1 1/4 - 1 1/2 hrs. cool in the tin for 15 mins, then turn out and cool on a wire rack.