–CAKE–
8 oz Butter, room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 ts Baking powder
1 pn Salt
2 tb Cocoa (rounded T’s)
Grated rind of 1 orange
4 Eggs
1/2 c Guinness
-ICING-
4 oz Butter
8 oz Confectioners’ sugar
Orange(juice, grated rind)
Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter and
sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa
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. . Meanwhile, 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.
From
Yields
4 Servings