Like Guinness? Like cake? If so, then this is the recipe for you! A classic teatime recipe for the Irish, this cake is rich, unctuous and filling. I like it cut thick and soaked in fresh cream. It is comfort food at its best, perfect for those nights in on the couch..
An unusual feature of this recipe is that, just like a newborn baby, it needs to be fed regularly! Roughly a tablespoonful or two of Guinness poured over it over the course of 7 days gives this cake a wonderful moistness and a great background flavour of the black stuff.
Like all slow food, patience results in something truly special. However, there is of course, nothing wrong with slicing into it straight after baking or even a day or two afterwards. The optimum time to serve this cake is exactly 17:59 so plan ahead! Little Guinness joke there, haw haw haw..
Great tasting, keeps well and satisfies your hunger cravings. All set? Here’s the recipe!
100g butter 1 teaspoon mixed spice
100g Demerara sugar ½ pint Guinness
2 eggs 300g raisins
200g flour 100g mixed peel
½ teaspoon baking powder 50g glace cherries
grated zest of 1 lemon
1. Set your oven to 170°C.
2. Cream the butter and sugar together in a bowl until fluffy. Beat in the eggs a little at a time.
3. Sift together the flour, baking powder and mixed spice and add to the mixture.
4. Add the Guinness and beat well into the mixture. Stir in the raisins, mixed peel and lemon zest.
5. Line a loaf tin with baking parchment. Pour in the mixture and cover loosely (don’t make a seal) with tinfoil to stop the cake from browning too much on the top.
6. Bake for 1½ hours. Allow to cool completely in the tin. Turn out and eat.
7. Keep in the tin and pierce holes in the top with a skewer. Everyday for seven days, pour over one to two tablespoons of Guinness for a richer, moister, more developed flavour. The wait is well worth it!
Enjoy spread with butter, warm with fresh cream or heated and topped with a scoop of vanilla ice-cream.