Why not make a delicious Guinness cake for St Patrick’s Day? We have been through the archives for this one and found a recipe from Cakes from Around the World by Julie Duff.
Ingredients
75g sultanas
75g raisins
75g currants
75g chopped mixed peel
150ml Guinness
115g butter
225g dark muscavado sugar
3 large eggs
350g self raising flour
1 teaspoonful mixed spice
In a medium bowl place all the dried fruit and peel, pour over the Guinness and stir. Leave overnight to steep.
Preheat the oven to 180C/160 fan/Gas Mark 4
Cream the butter and sugar together until light and fluffy and then beat in the eggs one at a time. Fold in the flour and spice using a metal spoon and when thoroghly combined, add the fruits, stir well and spoon the mixture into a greased and lined 18-cm/7-in cake tin. Smooth the cake top and place the cake in the centre of the preheated oven, reducing the temperature to 140 c/120 fan/Gas mark 1 after 1 hour. Continue to bake for a further hour or until a skewer inserted into the top of the cake comes out cleanly.
If the cake browns too quickly, put a sheet of baking paper over the top of the tin.
When the cake is baked, allow it to cool completely in the tin before turning out and wrapping in clean greaseproof paper and foil and store for up to a week to mature.
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