When I was growing up, my Aunt Derry would make this cake every single week without fail. I adored this cake with Kerrygold butter on each slice and a cup of tea. Yes, the baking time is a bit long, but the prep and cleanup time is short and simple.
Stu’s Guinness Cake
When I was growing up, my Aunt Derry would make this cake every single week without fail. I adored this cake with Kerrygold butter on each slice and a cup of tea. Yes, the baking time is a bit long, but the prep and cleanup time is short and simple.
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
Ingredients
1 cup unsalted butter, plus more for greasing
1½ cups brown sugar
8 ounces Guinness Stout
1 cup golden currants
4 cups white flour
½ teaspoon baking soda
3 eggs, lightly beaten
Instructions
1. Preheat the oven to 350˚F. Grease a deep, 9-inch cake pan with butter.
2. Place the butter and sugar in a small saucepan and melt the butter over low heat, stirring to dissolve the sugar.
3. Stir in the stout. Add the golden raisins. Turn up the heat to high and bring to a boil, stirring frequently, for 3 minutes. Remove from the heat and set aside to cool.
4. Sift the flour and baking soda together in a large bowl. When the Guinness mixture has cooled to lukewarm, stir it into the flour mixture. Slowly add the eggs, mixing well.
5. Spoon the batter into the pan, and bake for 1 hour – 1.15mins or until a toothpick inserted in the middle of the cake comes out clean.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 mins
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