Soak the fruit in the stout for about a hour in a warm place

Pre-heat the oven to 150°

Cream the butter and sugar together until light and fluffy

Add the eggs one by one until combined then whisk in the black treacle

Sieve the flour, cocoa powder and mixed spice and fold into the mix

Finally mix in the chopped chocolate and almonds

Line your cake tin well with butter and greaseproof paper

Bake for about 2-2,5 hours, look for a clean knife to test