Stout Spice Cake
ATCO Blue Flame Kitchen used Guinness Draught for the stout in this recipe.
Cook time
1 hour
Recipe Difficulty
Yield
Serves 10 - 12 people
Ingredients
Stout Spice Cake
- Flour (for dusting pan)
- 1 1/2 cups sifted cake flour
- 1 cup flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1 cup stout or other strong dark beer
- 1/2 cup sour cream
- 1/4 cup fancy molasses
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed golden brown sugar
- 2 eggs
- Cinnamon Stout Glaze
Cinnamon Stout Glaze
- 1 cup icing sugar
- 2 tbsp stout or other strong dark beer
- 1 tbsp grated orange peel
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
Directions
Stout Spice Cake
- Preheat oven to 350ºF. Grease and flour a 12 cup Bundt pan.
- Combine next 8 ingredients (cake flour though cloves) in a bowl; set aside. Whisk together stout, sour cream and molasses; set aside.
- Using medium speed of an electric mixer, beat together butter, sugar and brown sugar until fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition. Beginning and ending with cake flour mixture, add cake flour mixture alternately with stout mixture to butter mixture, stirring just until blended. Pour batter into prepared pan.
- Bake for 55 - 60 minutes or until a cake tester inserted in centre comes out clean. Cool cake in pan on a rack for 10 minutes. Invert cake onto rack and cool completely.
- Drizzle Cinnamon Stout Glaze over top, allowing glaze to run down sides of cake.
Cinnamon Stout Glaze
- Stir together icing sugar and stout until smooth. Stir in orange peel, cinnamon and vanilla.