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Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Guinness Fruit Cake

This is a classic rich, dense, dried fruit studded cake with just a hint of alcohol. What makes this cake different is that instead of bourbon or rum, it is Guinness (or your favorite stout) that gives this cake its distinctive flavor and kick. It also is tasty and not filled with chunks of unnatural candied fruit like the much joked about holiday fruitcakes. Stout forms a thick head when you pour it, so either chill it before pouring and measuring it, or else pour it, let it sit, and then skim off the foam before measuring. You can brush the finished cake with some of the leftover Guiness, save it for another recipe, or else choose our favorite option and just drink the rest! You can sub in your favorite dried fruits if you prefer, but this mixture of currants, raisins and golden raisins is probably the most traditional - and a personal favorite. For a less-traditional fruited cake, see our Irish Whiskey-Glazed Currant Cake.

1 cup butter or margarine
1 1/4 cups sugar
1 1/4 cup Guinness stout
Grated zest and juice of one lemon
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup dried currents
1 teaspoon allspice
Pinch salt
3 large eggs
1/2 teaspoon baking soda
3 3/4 cups flour
Powdered sugar for dusting

Preheat the oven to 250 degrees and heavily grease and flour a 9-inch cake pan. Heat a large saucepan over medium-low heat and add the butter and sugar. Cook, stirring occasionally, until the butter is melted and the sugar is completely dissolved. Add the Guinness and heat until bubbling, but do not bring to a boil. Add the lemon juice and zest, dried fruit, allspice and salt and remove from the heat to cool slightly. In a small bowl, beat together the eggs with the baking soda until frothy. Slowly whisk the egg mixture into the butter mixture, whisking briskly until the eggs are incorporated. Add the flour and mix until well-blended. Scrape the batter into the prepared pan and bake for 2 1/2 hours. Remove from the oven and cool for at least 30 minutes in the pan on a wire rack. Once cooled, turn it out onto a serving plate and dust liberally with powdered sugar.

Makes 12 servings.

Preparation Time: 15 minutes
Cooking Time: 2 hours, 45 minutes
Cooling Time: 30 minutes
Total Time: 3 hours, 30 minutes

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