Ingredients
4 1/2 c. white flour
2 1/2 c. brown sugar
4 1/2 c. raisins
1 level tsp. bicarbonate of soda, melted in warm Guinness
4 eggs
1 c. butter
1 c. glace cherries
1 c. chopped almonds
1 c. chopped mixed peel
1/2 pt. Guinness, warmed
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Rub butter into flour and add all other dry ingredients. Blend very well. Beat eggs with lukewarm Guinness and add bicarbonate of soda. Mix this very well into dry cake mixture and turn into greased, lined cake tin, 9-inch diameter and 3-inches high. Should be covered with grease-proof paper and baked at 200° to 250° for 3 to 3 1/2 hours, removing the paper for the last half-hour. Test with skewer. Makes a good Christmas cake. If iced will keep well in a tin.
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Achievable elevated desserts — laminated doughs, cakes, custards
Ruby port — cheese pairing, reductions, poaching pears
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts