A stick-to-your-ribs Irish delight perfect for re-energising
This cake requires 'maturing' by wrapping tightly in greaseproof
paper and foil for at least a week before it is ripe for eating. For
an extra kick replace normal Guinness with Nigerian Guinness foreign
export stout (other stouts are available.)
250g seedless raisins
330ml bottle of Guinness stout
200g unsalted butter
200g soft light brown sugar
1 tablespoon black treacle
3 large free-range eggs
200g sieved plain flour
65g ground almonds
quarter freshly grated whole nutmeg - or a teaspoon of powdered nutmeg.
1 teaspoon ground cinnamon
125g orange marmalade
75g chopped walnuts
Put the raisins, sultanas and prunes in a large bowl and pour over most of the bottle of Guinness - 300ml. Cover and leave to soak overnight.
Grease and line the base and sides of a 23cm round cake tin with double thickness greaseproof paper that stands about 5 cm above the rim of the tin.
Beat together the butter and sugar in a large bowl until fluffy. Add the treacle, eggs, flour, ground almonds, and spices and beat until well combined. Add the marmalade and walnuts to the soaked fruit and stir all into the cake mixture which should be quite stiff to hold the fruit and nuts in place, they should NOT sink to the bottom. Tip into the prepared tin and smooth the top.
Bake in a preheated oven, 180°C/350°F - Gas Mark 4, for 30 minutes. Then reduce the temperature to 160C/325F - Gas Mark 3 and cover lightly with double thickness geaseproof paper and bake for a further 90 minutes.
Leave to cool in tin. Meanwhile make holes all over the cake surface with a skewer and pour over the remaining Guinness. When cold remove from the tin and carefully remove the paper. Wrap first in fresh greaseproof paper and then tightly in foil.