St.Patricks day is this Wednesday so in honor of St.Patricks day I made a Guinness Bundt cake. We had the big family party yesterday and I brought this as dessert. I wasn’t sure what to except out of this cake but it was very good. It reminds me of gingerbread because its a spice cake and the beer makes is moist and airy as a coke cake would do. Last year I made Irish soda bread and I just put some in the oven right now. For bundt I did a simple powdered sugar glaze on top.
1 can Guinness Stout
½ cup molasses
½ cup brown sugar
2 teaspoons baking soda
1 cup granulated sugar
2 sticks unsalted butter, room temperature
2 cups all purpose flour
1 teaspoon baking powder
1 tablespoon ginger
1 tablespoon cinnamon
1 teaspoon cloves
½ teaspoon nutmeg
1 teaspoon salt
Confectioners sugar for dusting
Preheat oven to 350°
In a large saucepan, combine molasses, brown sugar, Guinness and baking soda and simmer over medium heat until the brown sugar has melted. The mixture will bubble due to the baking soda, so make sure your pot is large enough! Set aside.
In a large bowl, whisk together flour, baking powder and all spices and salt. Set aside.
In a stand mixer with paddle attachment, cream granulated sugar and butter until light and fluffy. Add eggs, one at a time, beating between additions and scraping down the bowl.
Add flour and Guinness mixture, alternate between the two, adding a quarter of each mixture with each incorporation.
Pour the batter into a non-stick bundt mold that’s been liberally sprayed with non-stick spray.
Bake at 350° for about an hour. When the cake is cool, make a powdered sugar glaze (water and powdered sugar mixed together). Enjoy after a meal of corn beef and cabbage.