Guinness and Brazil Nut Fruit Cake
This flavorful fruit cake made with real Guinness® creates the perfect after-dinner treat for your holiday meals.
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 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 9×13” 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.)