7 ratings

Guinness Cake Recipe



This is one of the many Irish variations on fruitcake, moistened not with the usual whiskey, rum, or brandy, but with rich brown stout. This is Darina Allen’s recipe.

Click here to see the Cooking with Guinness story. 

Adapted from “The Country Cooking of Ireland” by Colman Andrews. 

Deliver Ingredients


  • 1 cup/220 grams butter, plus more for greasing
  • 1 ½ cups/300 grams brown sugar
  • 8 ounces/120 milliliters Guinness stout
  • Zest of 1 orange
  • 1 cup/150 grams sultanas (golden raisins)
  • 1 cup/150 grams raisins
  • ½ cup/40 grams candied lemon or orange peel, or a combination of the two
  • 4 cups/400 grams white flour
  • ½ teaspoon. baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ cup/40 grams candied cherries
  • 3 eggs, lightly beaten


Preheat oven to 350 degrees. Lightly grease a deep 9-inch cake pan with butter.

Combine the butter and sugar together in a small saucepan over low heat, stirring to dissolve the sugar, then stir in stout. Add the orange zest, sultanas, raisins, and candied lemon and/or orange peel. Raise the heat to high, bring to a boil, and boil, stirring frequently, for 3-4 minutes. Remove from heat and set aside to cool.

Sieve the flour, baking soda, and pumpkin pie spice together into a large bowl. When the Guinness mixture has cooled to lukewarm, stir it into the flour mixture. Stir in the cherries, then slowly add eggs, mixing well. Spoon the batter into the tin, and bake for 1 ½ hours or until done. 

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,