Honey Christmas Fruit Cake

3 eggs

1 1/2 cup wholemeal self-raising flour

1 1/2 cup white plain flour

1 teaspoon mixed spice

1/2 cup slivered almonds

Combine fruit with beer in large bowl, cover, stand overnight.

Line a deep 23cm square cake pan with 2 sheets paper.

Preheat oven to 150°C. Cream butter and honey in small bowl with electric mixer until light and fluffy, beat in eggs quickly one at a time, beat until just combined. Stir into fruit mixture.

Stir in sifted flours and spice in two lots, then almonds. Spread into prepared pan. Bake for about 3½ to 4 hours. Cover tightly with foil, cool in pan.