Just kidding, it’s called Mr. Guinness’ Cake
It’s kinda a new take on a fruit cake so have fun! Make it WELL before you need it though, Check the notes!
You will need!
Ingredients
- 1 cup butter (2 sticks)
- 1 cup plus 2 tablespoons light brown sugar
- 4 eggs lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ⅔ cups dark raisins
- 1 ⅔ cups golden raisins
- ⅓ cup candied orange peel
- ⅓ cup candied lemon peel
- ¾ cup chopped pecans
- 12 tablespoons Guinness (3/4 cup)
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- 7 inch springform pan
- Parchment paper
- Mixer
- Spatula
- Wax paper
- Sealable bag
Instructions
- Preheat the oven to 325 degrees.
- Generously grease a 7-inch round, deep springform cake pan. Cut a piece of parchment or waxed paper to fit the inside bottom of the pan. Grease the paper as well.
- Cream the butter and sugar together until light. Gradually beat in the eggs.
- Sift the flour and spice together. Gently fold it into the mixture.
- Add the dark and golden raisins, orange and lemon peel, and pecans. Mix well together. Stir 4 tablespoons (1/4 cup) of the Guinness into the mixture.
- Turn the batter into the prepared pan. Bake 1 hour. Reduce the heat to 300 and continue cooking for another 1 1/2 hours.
- Remove from the oven and let stand on a wire rack until completely cooled.
- Remove the cake from pan. Prick the base of the cake all over with a skewer. Spoon over the remaining 4-8 tablespoons (1/4 to 1/2 cup) of Guinness.
- Wrap the cake snugly in waxed paper and place in a sealed container or Ziploc bag. Refrigerate for one week before serving.
Tips —
- Be sure to plan ahead since this cake should sit for a week before serving.
- To serve the cake, slice it into thin pieces with a very sharp knife. It’s perfect as is but can be embellished with a dollop of whipped cream or creme fraiche.
- Be cautious since this cake does contain alcohol that has not been cooked off. It shouldn’t be served to children.
- Store the cake well wrapped in the refrigerator.
- The finished cake may be frozen. Wrap tightly in plastic wrap followed by a layer of aluminum foil. Place in a freezer-safe container. Freeze up to 3 months. Allow the cake to come to room temperature before slicing and serving.
