home recipes archives press reader raves about

In this Issue: Portuguese Sweet Bread, Butterscotch Meringue Pie, Alabama Ice Box Rolls Celebrity Citing Alfred Hitchcock's Quiche Lorraine, Al Capone's Favorite Minestrone Back from the Bar Trader Vic's Tonga Punch & Mai Tai Recipes Recipes Chefs Miss Most Chef Shaun Garcia's Crispy Fried Chicken Livers with Avery Island Ketchup Old Restaurant Favorites Shrimp Binyon, Binyon's Braised Ox Joints Jardiniere, DeMet's Cheese Puff Sandwich, Tam O'Shanter Inn's Mr. Mactavish Sandwich, Helen's Old Lantern Mushroom Barley Soup, Cantina Del Rio's Poblano Soup Tiki-Revival Recipes Lahala House Shellfish Polynesian, Don the Beachcomber's Hawaiian Chinese Spareribs Better Left Lost Salubrious Summer Salad Family Heirlooms Texas Lonnie's Lima Beans, Farmleigh Guinness Cake Department Store Recipes Hess Brothers' Strawberry Pie, Jordan Marsh Blueberry Muffins Recipes from Books to Buy Kentucky Bourbon Barrel Ale Beer Cheese, Chicago Style Italian Beef, Bourbon-Prune Bread Pudding Food Yarns Interview with Hal Binyon of Chicago's Binyon's

Farmleigh Guinness Cake

print email
Makes 1 cake
Ingredients
  • 1/2 lb butter
  • 1/2 lb soft brown sugar
  • 4 eggs
  • 10 oz plain flour
  • 1/2 lb black seedless raisins
  • 1/2 lb sultanas (blonde raisins) (Note: you can do all black seedless, or, substitute currants for the sultanas if you prefer)
  • 2 tsp mixed spice (pumpkin pie spice will work fine here)
  • 4 oz mixed candied fruit peel (orange/lemon/grapefruit or just one of the three will do)
  • 4 oz walnuts, or pecans, chopped
  • 4 oz dried cherries (not candied) chopped
  • 1 pt Guinness
Instructions
  1. Cream the butter and sugar together until light and fluffy. Gradually beat in eggs.
  2. Fold in flour and mixed spice. Add raisins, sultanas, mixed peel, cherries and walnuts and mix well together.
  3. Stir 4 Tbsp Guinness into mixture. Turn into well-greased 7-inch round cake tin and bake in moderate oven 325 degrees for 1 hour. Note: I grease brown paper and fit that into the tin, peeling the paper off the cake when it's finished.
  4. Reduce heat to 300F and cook for another 1 1/2 hours Allow to cool.
  5. Remove from tin. Prick base of cake with skewer and spoon the rest of the Guinness over. Wrap well and keep in an air-tight tin for at least 1 week before eating. Before serving, spoon another 8 Tbsp Guinness over the base of the cake again, if you like.

Use all black seedless raisins, or, substitute currants if you can't use/or don't like sultanas. Another note: Pumpkin Pie spice will work fine as the “mixed spice” called for.
Recipes by Alphabet
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Recipes by Meal Part
Appetizers
Baked goods
Breakfast
Confections
Desserts
Drinks
Meat
Pasta
Poultry
Preserves and Pickles
Seafood
Salads
Sandwiches
Sauces and Salad dressings
Soups
Vegetables and side dishes