Guinness Cake

8 ounces (2 sticks) butter
11/4 cups dark brown sugar
4 eggs, slightly beaten
3 tablespoons finely grated orange or lemon zest
23/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground allspice
8 ounces (11/2 cups) raisins
8 ounces (11/2 cups) golden raisins
1/3 cup glace cherries or mixed candied peel
1/2 cup coarsely chopped walnuts
1 (11.2-ounce) bottle Guinness stout

Heat the oven to 325 degrees. Grease and flour a 7-inch round springform
pan. Cut out a round of wax paper the size of the pan. Place on the pan
bottom and grease it, too. With an electric mixer, beat the butter and
sugar together until light and fluffy. Gradually beat in the eggs. Beat in
the zest. Set aside 2 tablespoons of the flour, then whisk together the
remaining flour, baking powder and allspice. Fold flour mixture into
butter mixture; do not over-beat. Sprinkle the raisins, golden raisins,
cherries and walnuts with the reserved flour. Fold them into the batter.
Stir in 4 tablespoons of the Guinness. Pour the the batter into the
prepared pan. Bake 1 hour, then reduce the heat to 300 degrees and bake an
additional 1 hour, until a toothpick or wooden skewer inserted in the
center of the cake comes out clean.

Set cake on a wire rack. When cool, remove it from the pan and turn upside
down. Remove the wax paper. Prick the base of the cake in many places with
a skewer and spoon on about 8 tablespoons of Guinness. Store the cake
upside down in an airtight container for a week before eating. During this
period, pour more Guinness over it from time to time until you have used
the whole bottle. The cake, properly stored, will last for months. Serve
the cake right side up. Serves 16.

Per serving: 380 calories (34 percent from fat), 15.4 g fat (6.4 g
saturated, 5.8 g monounsaturated), 83.2 mg cholesterol, 5.9 g protein,
56.8 g carbohydrates, 2.1 g fiber, 141.8 mg sodium.



Source: Clipping-Cooking Digest
Posted By: "Sharon Craig"
FROM ANN IN FLA


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