Guinness Cake Recipe
The "upside" of this cake is that it's a "make-ahead" cake. That's also the downside -- don't plan on serving it a few hours from now. It needs to sit for a week to develop the flavour.
Cooking Temperature 170 C / 325 F / Gas Mark 3
- 8 oz Butter soft
- 8 oz Brown Sugar dark
- 4 Eggs
- 2 teaspoons Allspice
- 8 oz Raisins
- 8 oz Sultana Raisins
- 4 oz Mixed Peel chopped
- 4 oz Walnuts chopped
- 8 tablespoons Guinness
- 10 oz Flour
- Grease and line a 7 inch (17.5 cm) cake tin.
- Start heating oven to 170 C / 325 F / Gas Mark 3.
- Beat the eggs.
- In another bowl, use an electric hand-mixer to cream together the brown sugar and butter until light and fluffy, then mix in the beaten egg. Then mix in the spice and the flour.
- Fold in the fruit and the nuts. Stir in 4 tablespoons of the Guinness. You want to end up with a soft, dropping consistency -- if a tidge more beer is needed to give this, add it. Empty into the cake pan.
- Bake in oven. After 1 hour, reduce oven heat to 150 C/ 300 F, and bake for a further 1 ½ hours. Then remove from oven, and let cool in baking tin.
- Turn out on wire rack, top down. With something like a skewer, poke about 8 holes in the base, then spoon the remaining 4 tablespoons of Guinness over the base. Let stand for 45 minutes.
- Wrap in waxed paper (or greaseproof paper, or parchment paper), and store in a tin for a week before serving.
Leave the butter out on the counter for a few hours before you start to soften it to make the creaming easier.
Tried this recipe?Let us know how it was!