Rum and brandy are frequently featured in holiday fruitcakes, but here's a cake for people with a taste for beer. A dark Guinness beer is...
Rum and brandy are frequently featured in holiday fruitcakes, but here’s a cake for people with a taste for beer. A dark Guinness beer is used in the batter, and then the finished cake can be soaked with it to taste. The hearty stout complements the sweet fruit.
Despite the name, any stout will work.
3 1/2 cups self-rising flour
- Female tiger killed by mating partner at Sacramento Zoo
- Job cuts planned as Boeing hunkers down to compete with Airbus, consider new plane
- Amid Zika fears, local family shares the reality of microcephaly
- Seahawks sign CFL receiver Jeff Fuller and running back Cameron Marshall
- Nigerian suicide bomber gets cold feet, refuses to kill
Most Read Stories
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
16 tablespoons (2 sticks) unsalted butter, in small chunks
2/3 cup dried currants
2/3 cup golden raisins
2/3 cup good-quality candied citrus peel
Finely grated zest of 1 lemon
1 cup plus 2 tablespoons packed light brown sugar
3/4 cup plus 1 tablespoon Guinness or another stout, plus more for serving (optional)
4 large eggs
Confectioners’ sugar (optional)
Unsweetened whipped cream or salted butter (optional)
Preheat the oven to 325 degrees. (If you have a convection oven, turn off the fan.)
Use nonstick cooking oil spray to grease a 9-inch round cake pan with high sides and a removable bottom. Line the bottom and sides of the pan with parchment paper and grease it with the spray.
Sift the flour with the spices into a big bowl. Use a fork to quickly rub the butter chunks into the flour mixture until it looks like coarse breadcrumbs. Add the currants, raisins, candied peel, lemon zest and brown sugar, and mix well.
Beat the Guinness into the eggs and trickle the resulting mixture into the flour mixture, stirring until combined. Pour into the prepared cake pan and smooth the top.
Bake for one hour. Lower the oven temperature to just under 300 degrees and loosely cover the cake with aluminum foil. Bake for another hour, until a toothpick inserted in the center comes out dry.
Let the cake cool on a rack.
To serve, sift confectioners’ sugar over the top, if desired, or prick some holes in the top of the cake and drizzle a little Guinness over it. Serve with whipped cream or salted butter.
Nutrition per serving: 270 calories, 4 g protein, 37 g carbohydrates, 11 g fat, 6 g saturated fat, 65 mg cholesterol, 300 mg sodium, 1 g dietary fiber, 18 g sugar
Adapted from “Home Made Winter,” by Yvette van Boven