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