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Guinness Cake

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Dietary Considerationkosher, peanut free, soy free, vegetarian

Mealbrunch, dinner, tea

Taste and Texturechewy, fruity, nutty, savory

Type of Dishcake, dessert

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

Instructions

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

  2. 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.

  3. 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.

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