Today is St. Patrick’s and I’m a bit late to the game. About 12 years ago, I found the most wonderful Guinness cake that I love making this time of year. It demands patience and dedication and to be ready today, I should have started it 3 days ago…..
So this year, we will use the left over Guinness from today’s celebration to prepare this wonderful treat.
How to make this Le Cordon Bleu inspired cake- can be made Gluten Free as well:
225 g. raisins
225 g. sultanas
100 g. (3 1/4 oz) currants
50 g. (1 3/4 oz) chopped mixed peels
200 g. (5 1/2 oz) dried apricots
200 g. dried dates
100 g. dried peaches
Juice and grated rind of 1 lemon and 1 orange
Basically – you need a bit more than 1kg (2.2 lb) dried fruits of the variety you like….. I fill up a bowl with what I have available around the kitchen and I like walnuts and almonds as well….
225 g. (7 1/4 oz) unsalted butter
220 m”l (7fl. oz) of Guinness (I usually put more….a full can)
110 m”l (3 3/4 fl oz) brandy
Place it all in saucepan and bring to the boil over medium heat. Cover and simmer for 10 minutes. Transfer it all to a big bowl.
1/2 tsp. ground nutmeg
1.5 tsp. cinnamon
1 tsp. ground all spice
1/2 tsp. ground ginger
1/4 tsp cardamom
Cover the bowl and let soak 3 days in a cool place, occasionally stirring. The smell is wonderful!
Preheat oven after the 3 days soaking to 160C (315F). Line or butter a 25 cm (10 inch) deep cake tin.
Stir 5 eggs lightly beaten into the fruit.
300 g. (10 oz) flour – I have tried with Gluten free flour and it works!!!
1 tsp. baking powder (not really necessary, the cake is very heavy and dense….)
Bake for 2-2 1/2 hours until skewer comes out clean.
Cool before eating. You can decorate with Jam on top or glazed fruits and nuts.
Be aware- this cake gets better as the days go by…..