February Happy St Patrick’s Day

Guinness Cake

Ingredients

225g Butter

225g Brown Sugar

340ml Guinness

225g Raisins

225g Currants

225g Sultanas

120g Mixed chopped peel

570g Plain Flour

1 tsp All Spice

1 tsp Nutmeg

1/2 tsp Bicarbonate of soda

3 eggs, beaten

Method

* Place butter, sugar, Guinness in a saucepan and bring to the boil slowly. Stir constantly until butter and sugar have melted.

* Mix in dried fruit and peel and bring mixture back to the boil. Summer for 5 minutes. Remove from heat and cool thoroughly.

* Sift the flour, spices and bicarbonate of soda into a large mixing bowl. Stir in the cooled fruit mixture and add the beaten eggs.

* Turn into a greased and lined cake tin (I use 23cm round) and bake in the centre rack of the oven for 2 hours, or until a skewer inserted into the centre of the cake comes out clean.

When done, cool in tin before removing onto cake rack.

Note from Tania

The Kernaghan’s originate from Irish stock so I thought it would be a great idea to share an “Irish” inspired recipe with you.