Cakes · Other Bits!

What memories are made of….

Now this takes me back!
“My Mam’s Boiled Cake” brings back so many memories for me.  I remember it being made on a Saturday evening in readiness for Sunday tea.  If there was any left on Monday, a piece would end up in our lunch-boxes for school! 
Available to purchase as a download or hard copy here from Goodalls of Ireland
 
A word about the spices used.  Mam didn’t add spices, and just used water.  After baking another great recipe from Cooking in Mammy’s Kitchen, Irish Porter cake, I found that the use of the spicing  and the use of Stout suited my recipe too.

 You will need:

A greased & lined 2lb loaf tin (I used a paper liner)
1lb/454g Sultanas
6oz/170g Butter
1 Cup/7oz/200g Brown Sugar
1 Cup/7 fl.oz/200ml of Stout (Black Beer)
1 Tspn. Nutmeg
1 Tspn. Mixed Spice
1 Tspn. Cinnamon 
(Spices are to taste)
2 Eggs, lightly beaten
2 Cups/14oz/400g of Self-Raising Flour

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.

Just a quick note about the quantities in a cup measurement.  My own set of kitchen-cups gave me the above quantities, so I have been as accurate as I can with that.

 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.

I said it wouldn’t be pretty!

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.

See, I knew it would…..!

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!

Cut into slices, and serve, with or without butter, it’s up to you!

 

 

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