Dublin Cake Recipe
Ingredients
| All purpose flour | 3 1/2 Cup (16 tbs), sifted | |
| Raisins | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups sultana raisins | ||
| Brown sugar | 1 Cup (16 tbs) | |
| Currants | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| 1/2 cup candied fruit peel | ||
| Baking soda | 1/2 Teaspoon | |
| Grated rind of 1 lemon | ||
| Eggs | 4 standard | |
| Mixed spice | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 to 3 tablespoons Irish stout | ||
Directions
Cream the butter and sugar and add the lemon rind.
Add the eggs, one at a time with a teaspoon of the flour, and beat well between each egg.
Sift flour with salt, soda and spice.
Fold into egg mixture.
Moisten with 2 to 3 tablespoons of the stout.
Stir in fruit.
Put into an oiled pan (9 inch) that is lined with wax paper.
Bake at 350° for 2 1/2 to 3 hours.
Reduce the heat in the last hour.
When cold this is sliced and buttered like bread.
Add the eggs, one at a time with a teaspoon of the flour, and beat well between each egg.
Sift flour with salt, soda and spice.
Fold into egg mixture.
Moisten with 2 to 3 tablespoons of the stout.
Stir in fruit.
Put into an oiled pan (9 inch) that is lined with wax paper.
Bake at 350° for 2 1/2 to 3 hours.
Reduce the heat in the last hour.
When cold this is sliced and buttered like bread.
Chef
