Title: Guiness Cake
Categories: Dessert Cake Fruit
Yield: 4 Servings

1/2	lb	Butter (2 sticks), plus
		Extra to grease the pan
1/2	c	Brown sugar, firmly packed
4		Eggs
2 1/2	c	Flour
2		Level tsp
		Nutmeg
1/2	c	Raisins
1/2	c	Sultanas (white raisins)
1/4	c	Mixed candied fruit peel
1/4	c	Glaceed cherries
1/4	c	Chopped walnuts
2	c	Guiness
		Mixed cinnamon, cloves and

"There are many versions of this cake. This one, adapted from 'Irish Countryhouse Cooking' by Rosie Tinne, is from Miranda Iveagh, a member of the Guiness family, and not surprisingly includes more Guiness than other recipes."

Cream the butter and sugar until light and creamy. Beat in the eggs, one at a time. Fold in the flour and mixed spices. Add the raisins, sultanas, candied peel, cherries and walnuts; mix well. Stir in 4 tablespoons of the Guiness and mix well again.

Turn the mixture into a well-buttered 7-inch round cake tin and bake in a 325F oven for 1 hour. Reduce the heat to 300F and bake for another hour and one half.

Remove from the pan and allow to cool. Prick the bottom of the cake with a skewer and spoon the remaining Guiness over it. Wrap well in waxed paper and keep in a cool place for one week.

To serve, cut in half and then cut into slices rather than wedges.

Makes 16 servings.

[Anne Mullin Burnham: The Washington Post, March 11, 1992]

Posted by Fred Peters. From: Fred Peters Date: 08-29-98 (08:28) Doc's Place Bbs Online. (253) Cooking

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