Young’s Double Chocolate Stout Holiday Cake

Ingredients:

3 Cups (450g) All Purpose Flour
¼ tsp Nutmeg
¼ tsp Cinnamon
A pinch of salt
2 Sticks of butter (225g) softened
1 ½ Cups of Soft Brown Sugar (330g)
1 Cup (225g) Currants
1 Cup (225g) Golden Raisins or sultanas
½ Cup (115g) shredded carrot peel (we used organic colored carrots) and almonds (chopped)
The zest of one lemon
4 Large Eggs
1 tsp golden syrup (you can find this at Cost Plus World Market)
1 tsp baking Soda
½ Cup (115g) Glace Cherries
½ Pint Young’s Double Chocolate Stout

file1

1. Sift the flour into a bowl. Then add salt, nutmeg and cinnamon.

2. Mix in the butter to the mixture before adding the sugar, dried fruit, peel and almonds (Soaking the dried fruit and peel in a small amount of stout overnight makes for an even richer cake).

file-4

3. Lightly beat the four eggs and dissolve in the baking soda and add in lemon zest

4. Mix the egg/zest/soda combo into the dry mixture.

5. Continuously stir the mixture while adding in the cherries and golden syrup.

6. Add the ½ pint of Young’s Double Chocolate Stout to the mix – You can drink the rest…yea!

file2

7. Spoon the mixture into a well-greased & floured cake pan. We used a bundt pan for more festive decoration.

8. Bake at 375 degrees (F) for around 1 hour and 15min …or until you can poke it with a toothpick and it comes out clean.

file3

9. Leave to cool, decorate with icing- (We chose to make a light glaze)

file4

Icing: For decoration- In a medium bowl, stir milk into sugar. Add vanilla. Drizzle on your favourite dessert. More sugar can be added to thicken or more milk to thin depending on desired consistency.

1 ¼ Cup Powdered Sugar

2 Tablespoons of Milk

½ Teaspoon Vanilla Extract

file5

 

And finally… Enjoy with friends!