Guiness cake
Cakes
Guinness Cake is a variation on many old recipes. This recipe won Second Place in the Fruit Cake division in the 2008 Wisconsin State Fair! This version was taught to me by my grandpa Ned (who was a great cook) who learned it from his mother, whom we all called McMum. Legend has it that she brought the recipe with her from Cork, Ireland. I can best describe it as a hybrid of an English pudding and a fruitcake.
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<br />Don’t let the long baking time scare you. This is a fun thing to make on a cold day. I often make them at the holidays and tuck individually wrapped cakes into cookie boxes for friends and neighbors.
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<br />Guinness Cakes freeze well. The old ways work best. Wrap first in waxed paper. Wrap again in freezer paper. Then put into a Ziploc freezer bag. Defrost at room temperature.
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<br />Some notes on techniques: Hand mixing is essential for this recipe. The fruits and nuts can’t stand up to an electric mixer. Liberate a large serving fork and make it your special baking tool. Or, like me, you’ll be in a rush and use the nearest fork and end up with a full set of bent forks and misshapen spoons.
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