Mr. Guinness’ Cake
This recipe from "Irish Traditional Cooking" by Darina Allen is similar to an American fruitcake. Full of tasty candied fruit, raisins, and nuts, the cake is doused with Guinness and set aside to age for one week before serving.
Servings 16 servings
- 2 sticks butter (1 cup)
- 1 cup plus 2 tblsp. light brown sugar
- 4 eggs lightly beaten
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 ⅔ cups dark raisins
- 1 ⅔ cups golden raisins
- ⅓ cup candied orange peel
- ⅓ cup candied lemon peel
- ¾ cup chopped pecans
- 12 tbsp Guinness
Preheat the oven to 325 degrees.
Generously grease a 7-inch round, deep springform cake pan. Cut a piece of parchment or waxed paper to fit the inside bottom of the pan. Grease the paper as well.
Cream the butter and sugar together until light. Gradually beat in the eggs.
Sift the flour and spice together. Gently fold it into the mixture.
Add the dark and golden raisins, orange and lemon peel, and pecans. Mix well together. Stir 4 tblsp. of the Guinness into the mixture.
Turn the batter into the prepared pan. Bake 1 hour. Reduce the heat to 300 and continue cooking for another 1 ½ hours.
Remove from the oven and let stand on a wire rack until completely cooled.
Remove the cake from pan. Prick the base of the cake all over with a skewer. Spoon over the remaining 4-8 tblsp. of Guinness.
Wrap the cake snugly in waxed paper and place in a sealed container or Ziploc bag. Refrigerate for one week before serving.
Serving: 1g | Calories: 267kcal | Carbohydrates: 53g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 30mg | Potassium: 312mg | Fiber: 3g | Sugar: 25g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg