Dutch syrup cake

Hollandse stroopkoek

100 grams currants
100 grams raisins
75 grams walnuts
400 grams flour
3 tsp baking powder
salt
3 tsp all spice
3 tsp thick Dutch syrup
1 can of beer
125 grams butter

Soak the currants and the raisins for 30 minutes. Chop the walnuts. Sift the flour and baking powder, add salt and the all spice. Mix the syrup with the beer and mix in the melted butter. Set the mix aside to cool. Then, bit by bit, add the beer, mix through the flour, beat it well. Add the walnuts and drained raisins and currants. 

Pour the dough into a greased and floured cake pan. Bake the cake for about 75 minutes at 175ºC/345ºF in a preheated oven.