Guinness Cake

This is the pleasantly-tipsy Irish cousin to the holiday fruitcake that nobody likes. Everyone will like this, though. Trust me.

2 3/4 cup dried fruit (yellow and black raisins, sweet and tart cherries, blueberries, cranberries...use your favorites! --ed.)
1 tall can Guinness, or other stout of your choice
1/2 cup butter
1 cup brown sugar
3 eggs, beaten
2 1/4 cups flour
2 1/4 tsp baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt

1. Combine a bunch of different kinds of dried fruit in a bowl and pour a can of Guinness over it all. Allow to soak overnight.

2. Preheat oven to 350F. In your stand mixer, cream the butter and sugar together until smooth, then beat in the eggs one at a time.

3. Drain the fruit, reserving the Guinness separately. Add flour, spices, salt, and drained fruit to butter and sugar mixture. Add enough fresh Guinness to the drained stout (or sip off the excess, if there is any --ed.) until there are 8 fluid ounces in your measuring cup. Add to batter, mixing thoroughly to combine.

4. Grease an 8-inch cake pan and add batter, smoothing the top evenly. Bake in preheated oven for about 1 1/2 hours, until the center is firm and a toothpick comes out clean.

Slainte!