Wholemeal Guinness Cake - unlive by Noreen, no image. 15/2/13

This is a very good 'keeping' cake, as it stays nice and moist and seems to go a long way.

Wholemeal Guinness Cake - unlive by Noreen, no image. 15/2/13
 8oz (225g) margarine
 8oz (225g) soft brown sugar
 2 large eggs, beaten (at room temperature)
 12oz (350g) wholemeal flour
 2 level teaspoons baking powder
 1 level teaspoon mixed spice
 6oz (175g) currants
 6oz (175g) sultanas
 3oz (75g) walnuts, not too finely chopped
 grated zest of 1 orange
 1 tablespoon orange marmalade
 1/4 pint (150ml) Guinness
For the topping
 1oz (25g) flaked almonds, crushed a little
 2 level tablespoons demerara sugar
 Pre-heat the oven to gas mark 2 (300F), 150C.


First line the base and sides of a 71/2 inch or 8 inch (19 or 20 cm) deep cake tin with greaseproof or silicone paper and brush the paper with melted margarine.

Now, sieve the brown sugar into a large bowl (sifting removes any hard lumps. Then add the margarine and beat together until light and fluffy. Gradually add the beaten eggs, a little at a time, beating well between each addition.

Now combine the flour, baking powder and mixed spice together, then carefully fold in the flour mixture - about 2 tablespoons at a time - alternately with 2 tablespoons of Guinness.

When all the stout and dry ingredients have been added, gently fold in the fruit, nuts, grated orange peel and marmalade, then spoon th mixture into the prepared tin. Level the top with the back of a spoon and sprinkle with the demerara sugar and flaked amonds.

Now bake in the centre of the oven for about 21/4-2/12 hours, or until the cake just shows signs of shrinking away from the side of the tin and the centre feels firm and springy. Remove the cake from the oven and leave it to cool for about 30 minutes before taking it out of the tin. When it's cool, wrap in greaseproof paper or silicone paper and store in an airtight tin for a few days before eating.

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