Irish Guinness Oatmeal Cake

Serve up a slice of leprechaun luck on St. Patrick's Day or any special occasion with a Guinness-infused classic dessert that's straight from the Irish countryside.

Guinness Oatmeal Cake

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Serve up a slice of leprechaun luck on St. Patrick’s Day or any special occasion with a Guinness-infused classic dessert that’s straight from the Irish countryside.

“This recipe for Guinness Oatmeal Cake is delicious and very Irish! I use regular draft Guinness for this recipe and allow it to set 4-5 minutes for the head to go down,” says popular food and travel writer Margaret Cook. For a more robust, chocolate-y flavor, try the Guinness Extra Stout.

In her latest cookbook, Flavors of Ireland (Ambassador International, $19.99), Cook recommends topping the traditional treat with premium vanilla ice cream mixed with brown soda breadcrumbs.

Irish Guinness Oatmeal Cake

Guinness Oatmeal Cake

(Makes 8 to 10 servings)

Cake Ingredients

  • 1 cup McCann’s Irish oatmeal
  • 1 ¼ cups Guinness
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 8 tablespoons unsalted Irish butter, at room temperature
  • 1 cup [Domino] Demerara cane sugar
  • 1 cup dark brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange zest
  • ½ teaspoon lemon zest

Topping Ingredients

  • 6 tablespoons unsalted Irish butter
  • ½ cup light brown sugar, packed
  • ⅔ cup sweetened condensed milk
  • 4 tablespoons slice almonds, toasted

Cake Directions

  1. In medium bowl, combine oatmeal and Guinness. Let soak for about 1 hour. Preheat oven to 325° F. Generously grease a 9-inch springform pan.
  2. In large bowl, sift together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In medium bowl, cream butter and sugars with electric mixer on medium until light and fluffy. Add eggs, one at a time, and then stir in vanilla, orange zest, and lemon zest. Fold in flour mixture, than stir in oatmeal mixture.
  4. Transfer batter to prepared pan and bake for 35-40 minutes or until toothpick inserted into center comes out clean. Remove from oven and transfer to wire rack. Pour topping over cake and let cool. Refrigerate for 1-2 hours or until topping is set.
  5. To serve, remove side of pan and then cut cake into slices. Serve warm with ice cream.

Topping Directions

  1. In medium saucepan over medium heat, combine butter, sugar, and milk. Bring slowly to a boil and cook for 2 to 3 minutes or until smooth.
  2. Remove from heat and stir in oatmeal and almonds.

Photo courtesy Margaret Cook.

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