Guinness Peel Cake

This is my favorite cake to bake in Lucinda's Wood Cake Boxes. It's a dense cake with a spicy flavor.

cake boxCreamy stout gives the cake a bold flavor and is a counterpoint to the fruit. I use Guinness, but feel free to use your favorite. Three cups of fruit and peel is a personal preference. It can be commercial fruitcake mix. Recently Dole and Trader Joe's have been selling a premium raisin blend in several varieties; the mix of plump, multi-colored fruits works nicely here.

Quatre-épices, “four spices,” is a French blend that gives a complex flavor. Generally it is pepper, nutmeg, ginger, and clove. The best single substitute would be allspice.

Soak fruit and peel in the stout at least 8 hours. Drain the mixture through a colander or strainer with a wide mesh, reserving the stout.

  • 1 bottle (12 oz.) Guinness stout
  • 1 cup raisins 
  • 1 cup sultanas   
  • 1 cup mixed fruit peel
  • 1/2 cup butter     
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon quatre-épices or allspice
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 2 cups flour + dredging flour

Preheat the oven to 300 degrees. Line the cake box with parchment paper, and lightly oil the paper.

Cream the butter and sugar. Beat in the eggs. Mix dry ingredients together and add to the butter and eggs in small batches until the batter is smooth.

Add the reserved stout. Dredge the drained fruit and peel-cover completely with flour but don't add extra, loose flour-and fold gently into the batter.

Pour into lined cake box and bake for 1 hour 45 minutes, until firm in the center.

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