Guinness Cake
- 1 cup/220 g butter, plus more for greasing
- 1 1/2 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
- 1/2 cup/40 g candied lemon peel or candied orange peel, or a combination of the two
- 4 cups/400 g white flour
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 cup/40 g candied cherries
- 3 eggs, lightly beaten
- Preheat the oven to 350F/175C (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 1 1/2 hours or until done.
butter, brown sugar, stout, orange, sultanas, raisins, combination, white flour, baking soda, pumpkin pie spice, candied cherries, eggs
Taken from www.cookstr.com/recipes/guinness-cake (may not work)