1

1 Place spread, mixed fruit, prunes, cherries, stevia and ⅔ cup (160ml) water in a large saucepan over medium-high heat. Cook, stirring occasionally, until spread is melted. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes to allow fruit to absorb some of the liquid. Remove from heat. Stir in bicarbonate of soda. Set aside to cool completely.

2

Preheat oven to 150°C. Line a 6cm-deep, 20cm (base measurement) square cake tin with 3 layers of baking paper.

3

Stir eggs into cooled fruit mixture. Stir in sifted flour, mixed spice, cocoa and stout until combined. Spoon mixture into prepared tin. Smooth top. Bake for 2 hours or until a small knife inserted into cake comes out clean.

4

While still warm, wrap cake tin in foil and a clean tea towel. Place a wooden board on top of cake and turn upside down to cool completely in tin. Remove cake from pan and serve dusted with icing sugar.