Nuts and allspice grind in a coffee grinder.

Oil whisk with sugar until white. Separately, whip the eggs into a rich lather. In a large bowl, combine the butter, sugar, eggs, ground nuts and pepper and 100 ml of beer.

Add washed raisins, honey, flour, remaining beer and stir. The dough should get the consistency of thick cream. If it is too thick, add a little beer. I had 200 ml. Grease the cake tin with butter and fill with dough. One form I didn't have enough, had to bake in two. Preheat the oven to 160 degrees and bake one hour. Then reduce the temperature to 140 degrees and bake another 1 - 1.5 hours. Check the readiness of the cake with a wooden skewer.

The finished cake to cool in the form for 30 minutes. Pull out, cool on a wire rack completely. The original recipe still had to prick the cake with a skewer and soak it with beer. Then wrap in several layers of baking paper and let stand in refrigerator 24 hours. Since my cupcake was not meant for adults only, this step I've missed.