| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Butter |
| 8 |
oz |
Brown sugar |
| 4 |
|
Eggs |
| 10 |
oz |
Flour |
| 2 |
ts |
Mixed baking spices |
| 8 |
oz |
White raisins |
| 4 |
oz |
Candied peel |
| 4 |
oz |
Chopped walnuts |
| 8 |
tb |
Guinness Stout (up to 12) |
INSTRUCTIONS
Cream butter and sugar. Beat in eggs. Fold in flour and spices. Mix in
fruit and nuts. Add 4 Tbsp. Guinness to get soft dropping consistency. Put
mixture in greased 7 inch baking pan. Bake for 1 hour at 325`, then reduce
heat to 300` and bake for another 1 1/2 hours. When the cake has cooled,
remove from pan. Prick base with skewer. Spoon over remaining Guinness and
let soak overnight. Wrap in foil and keep a week before cutting.
Posted to FOODWINE Digest by "Nicholson, Marsha" <MNicholson@NGA.ORG> on
Sep 17, 1997
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