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.


Guinness Cupcakes

Well, it’s that time of the year. Guinness branding day… I mean St-Patrick’s day. Which I am OK with since Guinness is an unoffensive stout. And thanks to marketing when you think of St-Patrick’s day you think of drinking a Guinness, which is also OK because you can’t make it green. Guinness is also great to cook with. I have a great Guinness BBQ sauce that works with anything you throw it at. Stouts also work very well with chocolate, although I would never recommend you cook with a bottle of Dieu du Ciel’s Aphrodisiaque, I wouldn’t mind you throwing in a couple of Guinness into a recipe.

That being said, here’s a little something to satisfy your sweet tooth.

Guinness Cupcakes

Ingredients

1 (12-ounce) bottle Guinness Stout
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa (I used Scharffen Berger Cocoa)
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

Steps

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
3. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
4. Butter 24 muffin tins and divide the batter among the muffin tins.
5. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.

Vanilla Bean Buttercream

1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1/2 cup shortening
1 tablespoon Clear Vanilla extract
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
4 tablespoons very cold milk

Directions

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.


A Trick to Pouring a Good Pint of Guinness From a Can


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While already making the compromise of drinking Guinness in a can… in North America… there are a few things you can do to make the experience better. Forget the 45 degree angle and just place the can upside down into the glass. You will get a creamier head and body allowing the gasses to escape the liquid. Just make sure the can is clean before you go dipping it into your beer. Check out the video below for some gratuitous close ups of Guinness head.