Do you like fruit cake but have to watch your cholesterol level?
Then I have found just the thing for you.

This is for a 23cm / 9 inch round cake

60g / 2 oz rice bran
1 kg / 2 lb mixed dried fruit
125g / 4 oz brown sugar
1 tbsp finely grated orange rind
90 ml / 3 fl oz orange juice
125 ml / 4 fl oz stout
185 ml / 6 fl oz hot water
90g / 3 oz polyunsaturated margarine, melted
315g / 10 oz wholemeal flour, sifted
2 tsp mixed spices

Place the rice bran, dried fruit, sugar, orange rind, orange juice and 90 ml / 3 fl oz of the stout in a bowl and mix together. Add the hot water and mix thoroughly.
Allow to cool for 5 minutes. Cover and stand at room temperature overnight.

Set the oven to 150°C / 300°F / gas 2

Stir the margarine, flour and mixed spices into the fruit mixture.
Spoon the cake batter into a greased and lined 23 cm / 9 inch round cake tin.
Bake in the oven for 1 ½ hours.
Remove the cake from the oven and pour over the rest of the stout.
Wrap the cake, still in the tin, in aluminium foil and leave to cool.
When cold, tip the cake out of the tin.

This cake actually tastes better if it is stored in an airtight tin for 2 or 3 days before eating.
However, this takes an awful lot of willpower and may even be banned under the anti-torture laws.

Enjoy