Double line the sides and base of the cake tin. Preheat the oven to 155c fan – 175c non fan. Sieve the flour, baking powder, spices, cocoa powder and salt into a large bowl. Rub in the butter until it resembles bread crumbs. Add the sugar and fruit, candied peel paste and chocolate chips and stir to combine. In a separate jug whisk the eggs and add the stout, stir into the flour, fruit and sugar mix. Zest in the orange and mix well, ensuring there is no dry mix at the bottom. Empty into the tin and level with the back of a spoon. Bake in the centre of a pre heated oven for approximately 2 hours, check after 1 hour and cover the top with foil if its browning too quickly. Test by inserting a skewer and if it comes out clean, its baked, if not return to the oven for another 10 minutes and check again. Once done, leave to cool in the tin completely, then remove to a wire rack. This cake is best eaten at least 3-5 days after baking. Keep it in the greaseproof paper and wrapped in foil in an airtight container.