Guinness and Brazil Nut Fruit Cake

This flavorful fruit cake made with real Guinness® creates the perfect after-dinner treat for your holiday meals.

Ingredients

1 pound mixed dried fruit (raisins, currants, prunes, cranberries)

1 cup orange juice

½ pound butter

2 cups brown sugar

Grated rind of 1 orange

2 tablespoons treacle (or golden syrup)

1¼ cup warm Guinness®

1 teaspoon baking soda

4 eggs

4 cups flour

1 teaspoon each nutmeg, allspice and cinnamon

3 ounces diced candied ginger or peel

½ cup Brazil nuts, chopped

2 tablespoons whisky

Cover fruit with orange juice and allow to macerate overnight. Drain well.
Preheat oven to 325°F. Grease and line a 9x13” baking dish with parchment paper.
Using electric beaters, cream together the butter and sugar until light and fluffy. Add the rind and treacle and beat again until incorporated.
In a separate large bowl, combine the Guinness® with the soda and carefully beat in the eggs.
Sift the flour and spices together, and gently fold a quarter into the creamed butter and sugar. Add a third of the Guinness® mixture, and continue to add remainder of flour and Guinness® alternately, ending with flour.
Stir in the macerated dried fruit and the ginger and nuts, and mix well.
Pour into the prepared pan and bake for 1 hour, then reduce oven to low and cook for another 1 - 1/ 2 hours or until a skewer inserted in the centre comes out clean.
Take out of oven, immediately sprinkle with the whisky, cover top with a sheet of parchment and then wrap a layer of newspaper and a towel. Allow to cool like this. (This cake is best stored for at least 1 week before eating to allow flavours to develop and will get even better after a month. Store in a sealed container in a cool spot for up to 3 months.)

Based on 24 servings.

Per serving: