Guinness Porter Cake with Orange-Whiskey Butter

Alright, we ain’t messing around this St-Patrick’s day. Here’s a Irish Bread Cake recipe adapted from Irish Traditional Cooking by Darina Allen. This is an easy recipe that doesn’t require any complicated techniques involving yeast and rising dough. Just crack open another Guinness in preparation for this weekends celebrations and then crack open another for this recipe. Then top it off with some Whiskey butter for the total beer and spirits package in a desert. Enjoy.

Guinness Porter Cake

Ingredients

3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup golden raisins
1 cup raisins
1 cup dried cherries
1 cup chopped prunes
1 tablespoon grated orange zest (about 1 orange)
1-1/4 cups Guinness
2 large eggs, beaten
Orange-Whiskey Butter, for serving (recipe follows)

Directions

Preheat oven to 350 degrees F. Butter an 8-by-3-inch round cake pan, line with parchment, and butter again.

Sift together flour, baking powder, salt, nutmeg, and cinnamon over a large bowl. Crumble in brown sugar and mix well. Rub in butter until crumbly. Mix in the dried fruit.

Mix together the Guinness and beaten eggs. Make a well in the dry ingredients and pour in the wet mixture. Mix until well combined. Turn batter out into the parchment-lined pan, smoothing top. Bake for about 2-1/2 hours. A skewer inserted into the center should come out clean. Cool in the pan for about 25 minutes and turn out onto a cooling rack to cool completely. Serve with orange-whiskey butter. Store wrapped tightly in plastic wrap. Yield: 16 slices.

Orange-Whiskey Butter

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioners sugar
1 tablespoon grated orange zest (about 1 orange)
2 tablespoons Irish whiskey

Whip together butter and sugar, orange zest, and whiskey until smooth. Yield: 1/2 cup.


St-Ambroise Oatmeal Stout Chocolate Cake

A lot of recipes lately. There is nothing like the mixture of beer and food and drinking a beer with beer made with food. This one popped up on my Facebook feed this morning. This is a recipe closer to home in Montreal. A chocolate cake made with St-Ambroise Oatmeal Stout. Probably one of my favourite stouts. Oatmeal Stout is intensely black and creamy with an amazing chocolate and espresso taste. The perfect addition to a chocolate cake.

Ingredients

  • 2 cups of St-Ambroise Oatmeal Stout
  • 2 cups of non-salted butter
  • 1 1/2 cups of unsweetened cocoa powder
  • 4 cups of flour
  • 4 cups of sugar
  • 1 tbsp of baking soda
  • 1 1/2 tsp of salt
  • 4 eggs
  • 1 1/3 cups of sour cream
  • 2 cups of cherry pie filling
  • 1 can of cake frosting
  • Preparation

    Preaheat oven to 350°F. Butter four,8-inch round cake pans. Heat beer and 2 cups of butter in a saucepan over low heat. Add the cocoa and whisk until the mixture is smooth.Cool to room temperature.

    Mix flour, sugar, baking soda andsalt in large bowl. Beat eggs andsour cream in a separate bowl. Add cocoa and beer mixture to egg andsour cream and beat. Add flour mixture and stir until well blended.Pour into cake pans and bake for 35 minutes.

    Take each cake and add frosting and cherry filling on top. Stackcakes one on top of the other, covering them with your favorite frosting.

    Gâteau au chocolat à la stout from Extra Caramel on Vimeo.