Title: Irish Stout Christmas Cake
Categories: Dessert Cake Holiday
Yield: 10 Servings
| 1 | c | Butter |
| 1 | c | Sugar, brown; packed |
| 4 | | Eggs; beaten |
| 1 1/4 | c | Flour |
| 2 | ts | Mixed Spice |
| 1 | c | Raisins |
| 1 | c | Raisins, golden |
| 1/4 | c | Fruit, mixed, candied |
| 1/2 | c | Walnuts, chopped |
| 3/4 | c | Stout |
Cream together butter and brown sugar until light and fluffy. Gradually
beat in eggs, one by one. Sift together flour and Mixed Spice and fold
into egg mixture. Add fruit and nuts and mix well. Stir in a third of the
stout and mix to soft consistency.
Turn in to an 8 inch cake pan, greased and lined with waxed paper and
bake at 325 degrees for one hour. Reduce heat to 300 degrees and bake an
additional hour and a half.
Place cake on a rack to cool thoroughly. When cooled, remove from pan
and place upside down on a plate. Pierce base of cake several times with a
skewer and spoon on remaining stout.
Wrap cake in a layer of plastic wrap, then in foil. Store cake at least
one week to allow to mature. Will keep for months when tightly wrapped.
Source: L.A. Times Food Section: 12/18/94