Now that the holiday season is upon us

Everyone keep asking about my Guinness cake. Well actually, no one has. But I make it because I like it and because it reminds me of my father. This might be the best batch I’ve ever made.

3 Replies to “Now that the holiday season is upon us”

  1. I don’t get what the Mexican (Italian) flag has to do with it but, it looks delicious. Am I supposed to figure out how to make it by the pic of the “ingredients” on the table?

  2. Here’s the recipe:

    Guinness Cake
    1 pound dried fruit chopped well. I used cherries, prunes, sultanas and dates. Anything works, apricots, apples, whatever. The original recipe called for citron and candied cherries but I don’ like those.
    14 oz can or bottle of Guinness 
    Pour over fruit and let sit for an hour
    Preheat oven to 350 degrees.
    Into the bowl of a processor put:
    1 lb flour
    1/2 lb brown sugar
    1 TB cocoa powder (optional but adds another dimension, you don’t taste chocolate)
    1 tsp baking soda
    2 tsp cinnamon
    1 tsp nutmeg
    1 tsp allspice
    1 tsp ginger
    1/2 tsp cloves
    1 tsp salt
    Process briefly to combine well
    Add 8 oz butter (two sticks) cut into cubes
    Process until mix resembles sand (you know like every recipe tells you) and remove to large bowl
    Drain fruit, reserving liquid, add fruit to flour sugar mix along with a cup of walnuts.
    Whisk 2 eggs into the reserved liquid and mix into flour/fruit mix.
    The batter will be very stiff.
    Pour into greased and floured loaf pans (I put parchment on the bottom), possibly 2 (or 4 small ones, as I have—3 for taller loaves—I weighed them so they would be equal) and bake at 350 for 50 to 60 minutes.
    Use that toothpick trick if you’re unsure if it’s done.
    It’s a very dense bread/cake. I like to slice it and make cream cheese sandwiches with it. It’s really nice with bleu cheese.

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