CAKE
8 oz Butter, room temperature 2 tb Cocoa (rounded T’s)
8 oz Soft dark brown sugar Grated rind of 1 orange
10 oz Self-raising flour 4 Eggs
1 ts Baking powder 1/2 c Guinness
1 pn Salt
-ICING-
4 oz Butter Orange(juice, grated rind)
8 oz Confectioners’ sugar
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.
Yields
4 servings
