We've been offering some holiday-time recipes provided by Justin O'Connor, Executive Chef of Guinness Storehouse in Dublin, the restaurant and visitors' center of the famed Guinness Brewery. We've already offered Guinness bread stuffing for turkey, and Guinness gravy. Now we finish the meal with two cake recipes: A chocolate cake and holiday fruitcake type.
Guinness Chocolate Cake (Serves 6)
To prepare tins: Grease, dust with flour and shake out surplus.
- 3 oz. butter
- 1 large egg
- 1/4 tsp. vanilla essence (Vanilla essence is prepared without alcohol or sugar and is 2X or 3X more concentrated than extract)
- 4 oz. self raising flour
- 1 oz. cocoa powder
- 1 oz. drinking chocolate powder
- 1/2 tsp. baking powder
- Pinch salt
- 3 fluid oz Guinness® Draught
Cream the butter, add the sugar by degrees and continue beating until mixture is light and fluffy.
Beat in the egg yolk and vanilla essence.
Sieve all the dry ingredients together thoroughly and stir into the creamed mixture alternately with the Guinness.
Lastly, fold in the stiffly beaten egg white and divide equally into the prepared tins.
Smooth the tops and bake at 375° F (or gas mark 5) for 25 minutes.
Run around the sides with a knife, but leave in the tins for about 1/2 hour before turning out.
Sandwich together with 1) Coconut icing and cover all over with the rest, 2 ) sandwich with orange butter icing and cover all over with orange frosting
Guinness Cake (Serves 6)
- 8 oz. butter
- 8 oz. soft brown sugar
- 4 eggs (lightly beaten)
- 10 oz. plain flour and 2 level tsps of mixed spice sieved together
- 8 oz. seedless raisins
- 8 oz. sultanas (White seedless grapes)
- 4 oz. mixed peel
- 8-12 tsps of Guinness® Draught
- 4 oz. walnuts
Cream butter and sugar together until light and creamy.
Gradually beat in eggs.
Fold in the flour and mixed spice.
Then add the raisins, sultanas, mixed peel and walnuts. Mix well together.
Stir 4 tsps of Guinness into the mixture. Mix to a soft dropping consistency.
Turn into a prepared 7 inch cake tin.
Bake in a very moderate oven 300° F (Gas mark 3) for 1 hour.
Then reduce and cook for another one and a half hours.
Allow it to become cool. Remove from cake tin.
Prick the base of the cake with a skewer and spoon over the remaining 4-8 tsps of Guinness.
Keep the cake for 1 week before eating.
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