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GUINNESS CAKE
(How To Have Your Cake And Drink It)
8 oz. butter
8 oz. soft brown sugar
4 eggs
10 oz. flour (2 level tsp.
mixed spice sieved
together)
8 oz. seedless raisins
8 oz. sultanas
4 oz. mixed candied peel
4 oz. walnuts, chopped
8 to 12 Tbsp. Guinness

Cream the butter and sugar. Beat in the eggs and fold
in the flour and spice. Add the fruit and nuts and mix well.
Add 4 tablespoons of Guinness or more as necessary for soft
dropping consistency. Put the mixture into a 7-inch prepared
round cake tin. Bake for one hour at 170 degreesC, Regulo 3, and for
a further 1 1/2 hours at 150 degreesC, Regulo 2. Allow cake to become
cold and remove from tin. Prick the base with a skewer and
spoon over the remaining 4 to 8 tablespoons of Guinness. Allow
to soak in overnight. Wrap in foil and keep for 1 week before
cutting.

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