Beer Fruitcake

Pour one bottle of beer into a saucepan and heat to boiling. Remove from heat and add fruit. Let stand 1 hour, stirring occasionally.

Stir together flour, brown sugar, spices and baking soda. Cut in butter until mixture resembles small peas.

Combine eggs, another bottle of beer and lemon peel and add to flour mixture, stirring well. Drain fruit mixture, reserving marinade. Fold fruit mixture and nuts into batter.

Turn into greased and floured 10-inch tube pan. Bake in 300 degrees F oven for about 2 hours or until cake tests done. Cool in pan on rack 10 minutes. Remove from pan and cool completely.

Wrap in cheesecloth soaked in reserved marinade, adding additional beer, if necessary. Wrap tightly in foil. Store cake in cool place for up to 1 week before serving, remoistening cheesecloth with additional beer as needed.