winterybella
Guru
I am dedicating this one to @classic33. Sadly I don't have all the ingredients on hand so I can't make it right away and ship it off to God's Country. Just when I thought there were no more Guinness recipes left.
http://www.europeancuisines.com/Ireland-Desserts-Guinness-Cake
Renamed Classic33 Guinness Cake by adding 1/3 more Guinness making it 3/3
Ingredients:
Line the bottom and sides of the cake pan with waxed paper (butter the sides a little to help the wax paper stick), and brush with a little melted butter or margarine.
Sift the flour and spices and half the baking soda together into a large bowl or food processor with the metal blade fitted. Mix well or pulse until combined. Cut the butter into the flour mixture with a pastry blender, or pulse, until the mixture resembles coarse breadcrumbs. Add the fruit, lemon rind and sugar, and stir or pulse to combine. (If using the food processor, you can pulse the mixture a little more to chop the fruit more finely.)
Add the beaten egg to the mixture and mix or pulse briefly again. Dissolve the remaining baking soda in the Guinness; then add this to the mixture as well and stir or pulse until well combined.
Pour (or scrape) the batter into the prepared pan and smooth the top. Bake in the preheated oven for 1 hour. Then lower the temperature to 300°F / 150° C, cover the top of the cake loosely with a sheet of waxed paper, and bake for a further 1 1/2 hours.
The cake should be a deep brown color and firm to the touch when finished. Remove from the oven and let it cool completely in its pan before turning it out and peeling off the waxed paper. When it's out, dust the top with confectioners' sugar / icing sugar.
This cake keeps very well in an airtight container for a week or so... if you can manage to keep it around for that long. Some people like to pierce it with a knife and "feed" it a little more Guinness before serving, say a few teaspoons full. Don't overdo this -- you don't want the cake to fall apart.
Serve it with fresh unsweetened whipped cream.
http://www.europeancuisines.com/Ireland-Desserts-Guinness-Cake
Renamed Classic33 Guinness Cake by adding 1/3 more Guinness making it 3/3
Ingredients:
- 3 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon mace
- 1 teaspoon ground ginger
- 1 cup butter or margarine, cut into cubes
- 1 cup seedless raisins
- 1 cup golden raisins
- 1 cup finely chopped citron, candied orange or lemon peel
- Grated rind of 1 lemon
- 1 3/4 cups soft brown sugar (dark brown works better)
- 1 1/2 teaspoons baking soda
- 2/3 cups Guinness or other stout
- 4 eggs, beaten
Line the bottom and sides of the cake pan with waxed paper (butter the sides a little to help the wax paper stick), and brush with a little melted butter or margarine.
Sift the flour and spices and half the baking soda together into a large bowl or food processor with the metal blade fitted. Mix well or pulse until combined. Cut the butter into the flour mixture with a pastry blender, or pulse, until the mixture resembles coarse breadcrumbs. Add the fruit, lemon rind and sugar, and stir or pulse to combine. (If using the food processor, you can pulse the mixture a little more to chop the fruit more finely.)
Add the beaten egg to the mixture and mix or pulse briefly again. Dissolve the remaining baking soda in the Guinness; then add this to the mixture as well and stir or pulse until well combined.
Pour (or scrape) the batter into the prepared pan and smooth the top. Bake in the preheated oven for 1 hour. Then lower the temperature to 300°F / 150° C, cover the top of the cake loosely with a sheet of waxed paper, and bake for a further 1 1/2 hours.
The cake should be a deep brown color and firm to the touch when finished. Remove from the oven and let it cool completely in its pan before turning it out and peeling off the waxed paper. When it's out, dust the top with confectioners' sugar / icing sugar.
This cake keeps very well in an airtight container for a week or so... if you can manage to keep it around for that long. Some people like to pierce it with a knife and "feed" it a little more Guinness before serving, say a few teaspoons full. Don't overdo this -- you don't want the cake to fall apart.
Serve it with fresh unsweetened whipped cream.
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