Name: Mark Hix’s Oyster Ale Cake
Yield: Serves 8-10
Cuisine: British
Ingredients: 200 ml (7 fl oz) Hix Oyster Ale (or a stout or porter ale); a good pinch of mixed spice; a good pinch of ground cinnamon; 60 g (2 oz) sultanas; 225 g (8 oz) molasses sugar; icing sugar, to dust; 1 large egg, beaten; a good pinch of salt; finely grated zest of 1 lemon; a good pinch of freshly grated nutmeg; finely grated zest of 2 oranges; 225 g (8 oz) butter, cold, cubed; 450 g (1 lb) self-raising flour, sifted

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. He opened his first restaurant in 2008 - the distinguished Hix Oyster & Chop House in Smithfield, London - and has since opened a further five establishments including Hix Oyster & Fish House in Lyme Regis, Dorset, the award-winning Mark’s bar and the latest Trams