Guinness Cake


This recipe is from the “The Complete Book of Home Baking”  by Mary Norwak.  It needs a week in advance to prepare!

225g butter
225g soft brown sugar
4 eggs
300g plain flour
2 tsps ground mixed spice
225 seedless raisins
225g sultanas
100g chopped mixed candied peel
100g chopped walnuts
120ml/8tbps Guinness



  1. Cream the butter and sugar until light and fluffy.
  2. Gradually beat in in the eggs with a little of the flour.
  3. Sieve together the flour and spice and gradually fold into the creamed mixture.
  4. Add the dried fruit, candied peel and walnuts and mix well together.
  5. Stir in half the Guinness to give a soft dropping consistency.
  6. Pour into your greased and base-lined round cake tin (7”), and place in an oven pre-heated to 170C. Bake for 1 hour.
  7. After 1 hour, reduce heat to 150C, and bake for another 1.5 hours.
  8. Remove from oven, cool in the tin, and turn on to a wire rack.
  9. Prick the base of the skewer and spoon over the remaining Guinness.
  10. Store in a tin for 1 week before eating.

Also–I won a book written and illustrated by a talented artist, fellow blogger Richard Thomas of River of Word Flow (the book can also be purchased from his interesting shop at Etsy).  Richard’s book reminds me of Shel Silverstein’s style, and for a brief moment that last page in Antoine de Saint Exupery’s ‘Le Petit Prince’–when he asks the reader to remember a particular landscape.  Thank you, Richard! 😊
Happy Thanksgiving! 🍞🍰🍮🍲🍴🍺🍅🍏🍵🍆🍉🍍🍑☕🍇🍊🍎🍒


3 responses to “Guinness Cake

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