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
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.