Irish Stout Christmas Cake

1 c Butter
1 c Sugar, brown; packed
4 Eggs; beaten
1 1/4 c Flour
2 ts Mixed Spice
1 c Raisins
1 c Raisins, golden
1/4 c Fruit, mixed, candied
1/2 c Walnuts, chopped
3/4 c Stout

Cream together butter and brown sugar until light and fluffy. Gradually beat in eggs, one by one. Sift together flour and Mixed Spice and fold into egg mixture. Add fruit and nuts and mix well. Stir in a third of the stout and mix to soft consistency.

Turn in to an 8 inch cake pan, greased and lined with waxed paper and bake at 325 degrees for one hour. Reduce heat to 300 degrees and bake an additional hour and a half.

Place cake on a rack to cool thoroughly. When cooled, remove from pan and place upside down on a plate. Pierce base of cake several times with a skewer and spoon on remaining stout.

Wrap cake in a layer of plastic wrap, then in foil. Store cake at least one week to allow to mature. Will keep for months when tightly wrapped.

Irish Stout Christmas Cake printer friendly version located here. (Just the recipe. Nothing else.)
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