Prep 30 mins
Cook 40 mins
- 8 ounces butter
- 8 ounces soft dark brown sugar
- 10 ounces self-raising flour
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons cocoa powder
- 1 orange, rind only,grated
- 4 eggs
- 4 -5 fluid ounces Guinness stout
- 4 ounces butter, softened
- 8 ounces confectioners' sugar
- 1 orange, juice and grated rind
- Preheat oven to 375F, and grease 2 8-9cake pans.
- Cream the butter and sugar together until light and fluffy.
- Sift the flour, baking powder, salt and cocoa powder into a bowl.
- Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
- Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
- If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
- Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
- Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
- Turn out and cool on a wire rack.
- While the cakes are baking, make the icing.
- Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
- When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.
Turned out terribly. No height to the cake. Definitely will not make again.