Celebrate St Patrick’s Day by making this Guinness Cake recipe from Cakes Regional and Traditional by Julie Duff!
This robust, moist dark fruit cake is absolutely mouth-watering, made with the traditional Irish Stout Guinness; it should be kept for at least a week before eating.
Ingredients:
75g/3oz sultanas
75g/3oz raisins
75g/3oz currants
75g/3oz chopped mixed peel
150ml/ 1/4 pint Guinness
115g/4oz butter
225g/8oz dark muscovado sugar
3 large eggs
350g/12oz self-raising flour
1 tsp mixed spice
Recipe:
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 180°C/350°F/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 thoroughly combined, add the fruits, stir well and spoon the mixture into a greased and lined 18cm/7in cake tin. Smooth the cake top and place the cake in the centre of the preheated oven, reducing the temperature to 140°C/275°F/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 begins to brown too quickly, place a sheet of brown paper over the top of the tin.
When the cake is baked, allow it to cool completely in its tin before turning out and wrapping in clean greaseproof and foil and storing for 6 or 7 days to mature.
No comments yet.