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------------------------------------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.
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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.
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