← Back to Search Results
baking Irish
Guinness Cake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is one of the many Irish variations on fruitcake, moistened not with the usual whiskey, rum, or brandy, but with rich brown stout. The recipe is Darina Allen’s.

Yield: Makes one 9-in/ 23-cm cake

Ingredients

  • 1 cup/220 g butter, plus more for greasing
  • 1½ cups/300 g brown sugar
  • 8 oz/120 ml Guinness stout
  • Grated zest of 1 orange
  • 1 cup/150 g sultanas (golden raisins)
  • 1 cup/150 g raisins
  • ½ cup/40 g candied lemon peel or candied orange peel, or a combination of the two
  • 4 cups/400 g white flour
  • ½ tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ cup/40 g candied cherries
  • 3 eggs, lightly beaten

Directions

Preheat the oven to 350°F/175°C (Gas Mark 4). Lightly grease a deep 9-in/23-cm cake pan with butter.

Combine the butter and sugar together in a small saucepan and melt the butter over low heat, stirring to dissolve the sugar, then stir in the stout. Add the orange zest, sultanas, raisins, and candied lemon and/or orange peel. Raise the heat to high, bring to a boil, and boil, stirring frequently, for 3 to 4 minutes. Remove from the heat and set aside to cool.

Sift the flour, baking soda, and pumpkin pie spice together into a large bowl. When the Guinness mixture has cooled to lukewarm, stir it into the flour mixture. Stir in the cherries, then slowly add the eggs, mixing well. Spoon the batter into the pan, and bake for 1½ hours or until done.


© 2009 Colman Andrews
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

571kcal (29%)
64mg (6%)
1mg (2%)
176mcg RAE (6%)
346mg
26mg
7g
54g
2g
92g
112mg (37%)
108mg (5%)
12g (61%)
20g (32%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
cooking-for-friends Cooking for Friends
by Gordon Ramsay
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
food-to-live-by Food to Live By
by Myra Goodman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
american-masala American Masala
by Suvir Saran
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?