Recipe(tried): Mr. Guinness's Cake

Pat, this looks like a lot of ingredients and work, but it is well worth the
time and energy to make. Please note that it needs to be made at least 3 days
ahead of time. Small pieces are recommended, you can always go back for more.
Let me know if you make it. Mr. Guinness's Cake

1-1/2 cups flour
teaspoon baking soda
teaspoon cinnamon
teaspoon allspice
teaspoon ginger
teaspoon nutmeg
cup (1-1/2 sticks) unsalted butter, softened
1 cup packed light brown sugar
4 large eggs
1 cup dark raisins
1 cup golden raisins
cup chopped orange peel, or grated zest of 2 oranges
cup chopped candied lemon peel, or grated zest of 2 lemons
cup chopped candied or dried pineapple or candied red cherries
1 bottle Guinness Stout, at room temperature
Confectioners' sugar, for sprinkling
Halved candied cherries, for decoration (optional)

Preheat oven to 325 . Butter and lightly flour an 8" springform pan. Sift
1-1/4 cups of the flour, the baking soda, cinnamon, allspice, ginger and nutmeg
onto a piece of wax paper; set aside.

In a large bowl, beat the butter with an electric mixer on medium high speed
until light and fluffy. Gradually beat in the brown sugar until thoroughly
combined. Beat in the eggs, one at a time, beating well after each addition.
Lower the speed to slow, add the flour mixture and beat just until blended.

In a small bowl, combine the dark and golden raisins, orange and lemon peels or
zests, pineapple or cherries and the remaining cup flour. Toss to coat the
fruit with the flour. Add to the batter along with 1/3 cup of the Guinness.
Beat until well blended. Pour the batter into the prepared pan.

Bake the cake for 45 minutes. Lower the oven temperature to 300 . Continue
baking until a toothpick inserted in the center of the cake emerges clean and
the cake shrinks away from the sides of the pan, usually 25 to 30 minutes
longer.

Cool the cake in the pan on a wire rack for 10 minutes. Carefully remove the
sides of the pan; cool the cake to room temperature.

When the cake is at room temperature, prick the top surface all over, reaching
about halfway through, with a fork or skewer. Transfer the cake to a large
plate. Slowly and evenly pour about cup of the Guinness over the cake; let
the liquid sink in for a few minutes. Invert the cake and remove the bottom of
the springform. Prick the bottom of the cake all over, as you did the top.
Slowly pour on about cup more Guinness. Allow the stout to be absorbed, about
10 minutes.

Turn the cake right side up and tightly wrap in plastic wrap. Wrap again in
foil. Store in a cool place or in the refrigerator for at least 3 days. (The
cake can be stored for about 1-1/2 weeks in the refrigerator; the flavors will
improve.)

Bring the cake to room temperature before serving. Just before serving, dust
the top of the cake with confectioners' sugar. Decorate with a row of candied
cherries, if you like.