Irish Beer and Currant Cake

1 cup unsalted butter
1 1/4 cups brown sugar - packed firmly
zest of one lemon
3 1/2 cups flour
1/8 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
generous pinch ginger
4 eggs - beaten
1 cup chopped walnuts
2 cups currants
1/3 cup beer (preferably dark variety)


The night before, plump the currants in boiling water. Drain after 10 minutes. Pour beer over them, cover with plastic wrap, and let sit overnight.

Preheat oven to 325 F. Lightly grease a 9 by 5 inch loaf pan.

Cream the butter with the brown sugar and lemon zest until light and fluffy. In a separate bowl, mix the flour, salt and spices. Add the eggs to the creamed mixture, scraping bowl often to blend. Stir in flour mixture and mix well on slow speed of a mixer or by hand. Stir in walnuts, raisins and beer.

Pour into pan and bake about one hour. Reduce heat to 300 F. and bake another 20 minutes. Remove and cool on wire rack. Slice very thinly to serve and offer with honey-sweetened cream cheese. Wrap well in plastic to store.

Serves 8-12.