Guinness cake

Serves 8-1
Friday 25 September 2009 19:00 EDT
Comments
(Jason Lowe)

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

This is a nice rich tea-time cake, or you could serve it as a dessert with, say, an ice-cream such as marmalade or ginger. I've served it here with cheese as there is a British tradition, although admittedly not a terribly popular one, to serve fruitcake with cheese. But a cake like this, or even a good old piece of Christmas cake, is really quite delicious with blue cheese – try it.

450g self-raising flour, sifted
A good pinch of salt
225g caster sugar
A good pinch of nutmeg
A good pinch of mixed spice
A good pinch of cinnamon
225g cold butter, cut into small cubes
The finely grated zest of 2 oranges
The finely grated zest of 1 lemon
1 large free-range egg, beaten
150ml Guinness or dark ale

Preheat the oven to 160C/gas mark 3.

Mix the flour, sugar and spices together in a bowl then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Mix in the grated orange and lemon zest then gently mix in the egg and Guinness; transfer to a round cake or a loaf tin. Cook for about 1 hours or until the point of a skewer comes out clean when inserted in the centre. Leave to cool a little in the tin then turn out on to a cake rack. Serve at room temperature or warm with cheese, thick cream or ice-cream.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in