Yes, that’s right – I have spent an entire day in the kitchen, cooking up the storm. Now everything is ready and waiting for tomorrow, as Xmas Eve is my traditional, most important part of Xmas. I meant to be taking pictures as I go, so I can share here, but kinda forgot.
Instead will share an Irish, Guinness cake I made yesterday. I think it mainly made for St. Patric’s but in my house we also make it for Xmas.
450 g plain flour
1 tsp grated or ground nutmeg
1 tsp mixed spice
1 tsp cinnamon
1 tsp baking powder
150g light soft brown sugar/brown sugar
450 g sultanas or raisins or mixture or both
100g dried cranberries
Zest of one orange
330 ml bottle stout or porter
You can also add 50g glace cherries, but personally I’m not a big fan so staying clear. Also they sell them in 200g boxes so you will with most of them sitting at the back of your cupboard.
1. Preheat the oven to 180C/160C/gas 4. Line the base of a buttered loose-bottomed 20 cm cake tin with greaseproof paper.
2. In a heavy – bottomed saucepan, melt the butter, sugar and stout together over a low heat. Add the orange zest, sultanas, raisins and cranberries. Bring to boil and leave for 3 minutes. Remove from the heat and cool slightly.
3. Beat eggs in a separate bowl, till just slightly fluffy
4. Sift flour, baking powder, cinnamon and nutmeg into a large bowl and the warm fruit mix. Stir in the cherries (if using), then gradually poor in the egg, stirring well.
5. Spoon the mixture into the tin, smoothing over the top with a knife. Bake in for around one hour. The baking time depends hugely on your oven though. I usually start checking after 40-45 minutes. If the top browns too quickly – cover with kitchen foil.