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
(Makes 8 to 10 servings)
- 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
- 6 tablespoons unsalted Irish butter
- ½ cup light brown sugar, packed
- ⅔ cup sweetened condensed milk
- 4 tablespoons slice almonds, toasted
- 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.
- In large bowl, sift together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- 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.
- 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.
- To serve, remove side of pan and then cut cake into slices. Serve warm with ice cream.
- 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.
- Remove from heat and stir in oatmeal and almonds.
Photo courtesy Margaret Cook.
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