You will need:

Tip:  Soak the raisins in some orange juice for a few hours, if you can spare the time, just to plump them up.  Don’t forget to drain off the orange juice before adding the raisins to the saucepan.

 Method:
 Pre-heat your oven to Gas Mark 4/180C/350F.  Put the raisins, butter, brown sugar and stout (black beer) into large saucepan, and bring to the boil.  Stir occasionally, to incorporate the butter.  It is not the prettiest of sights, but like all good things, it will come right in the end, so stick with it.  Boil for 20 minutes, and allow to cool.

Boiling away nicely!

 Now that’s better… 

 

As soon as the mixture has cooled, add the beaten egg and mix gently.  Add the spices to the flour and slowly sift the flour into the bowl, and mix again until completely combined.  It will seem as if that will not happen, but, again, stick with it, as it will combine, I promise.

Pour the mixture into a 2lb loaf tin,  place on the middle shelf of your oven, and cook for 10 minutes.  Reduce the heat to Gas Mark 2/150C/300F, and bake for 1 hour and 50 minutes.  Test it has cooked through by using a skewer.  Leave on a wire rack to cool.  It will last, if wrapped in baking paper and tin foil, for about a week.

Just a thought, if you are looking for ideas as to what to do with the left-over stout, hop on over to Cooking in Mammy’s Kitchen and have a look at her Chocolate Guiness Cake, you might be glad you did!

My Mam still makes this Boiled Cake for herself & Dad.  Although, if any of us call by for a cuppa and a chat, it doesn’t last too long!