Flavoured with Guinness, dates, and figs, this cake is packed with flavour. I first made this cake to celebrate St. Patrick's day a few years ago, but it's too good to keep just for that. Enjoy it all year round!
What is Guinness?
Guinness is an iconic Irish stout beer. It's rich flavour and velvety texture have made it a favourite beverage the world over, sold in over 120 countries.
It was first brewed in 1759 within Arthur Guinness's brewery at St. James's Gate, in Dublin. Now it is part of the portfolio of Diageo, a large British-based alcoholic drinks multinational. While it is often suggested it has potential health benefits, derived from its high iron content and the antioxidants from the barley, although today Guinness itself does not make any health claims about its beer.
Nonetheless, its lower calorie count compared to other beers, coupled with its satisfying mouthfeel, makes it a popular choice for many beer enthusiasts . Its distinctive flavour is crafted from a blend of malted barley and roasted unmalted barley.
Why you will love the cake
It's a cake! It is easy to make! And it tastes great! Seriously, I know I say that about every recipe I post, but it's true. Why would I share a recipe with you that I didn't think tastes good?
You don't have to like Guinness to enjoy this cake, ( and I am someone who does not like it as a drink at all) its unique flavour works so well in this fruit cake adding an extra flavour profile.
The cake itself has a dense texture which to me is like a more sophisticated version of fruity sticky toffee pudding cake (all be it served cold) without the sweet sticky toffee sauce. Replaced instead with a delicious whiskey flavoured cream cheese topping.
Have I sold it to you yet?
Ingredients
Scroll down for quantities and full printable recipe at the bottom of this post.
for the cake
- Dried figs - Figs are rich in fibre, vitamins, and minerals. Choose soft dried figs
- Dried dates - Pitted
- Plain flour - (US =all purpose) is best because it helps give the cake it's light crumb.
- Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt. For this recipe the butter should soft and room temperature to make creaming with the sugar easy.
- Light muscovado sugar - Muscovado sugar is less refined than soft brown sugar and retains, much of its molasses component. Where as some soft brown sugars are actually refined white sugar with the molasses added back to it. While the two are generally interchangeable muscovado sugar is not only less processed it also has a more complex caramel like flavour, which is it why it is my preferred choice of the two.
- Egg - Large and at room temperature
- Baking powder: Helps the cake rise giving the cake a light airy crumb texture and avoid a dense cake. Baking powder can expire, so it's worth a check on the best before date, if you do not use it regularly.
- Ground ginger - Ginger gives the cake a hint of warming spice.
- Guinness
for the frosting
- Cream cheese - Use a full fat cream cheese not low fat as this will make the frosting runny.
- Icing sugar - (US = confectioner's sugar)
- Double cream - (US= Heavy Cream)
- Whiskey - Keep with the Irish theme and use an Irish Whiskey or any whisky you have to hand. For a non alcholic version, replace with orange juice if preferred.
How to Make Guinness Cake with Whiskey Cream
Step 1
Toss the chopped fruit with about 2 tablespoons of the flour.
Step 2
Cream the butter and sugar together. Add the egg and beat well.
Step 3
Fold in the flour and Guinness in batches.
Step 4
Fold the fruit into the batter mixture.
Step 5
Spoon into tin, level top and bake for 50-60 minutes until a skewer inserted into the middle comes out clean.
Step 6
Beat the cream cheese and icing sugar together. Add the whiskey.
Step 7
Fold in the whipped cream.
Step 8
Swirl the cream on top of the cake to decorate.
How long will the Whiskey Cake Keep?
The cake will keep for up to 4 days if stored in an airtight container in a cool place, ideally the refrigerator. Bring to room temperature before serving.
Freeze with or without the frosting for up to 3 months.
You might also like to try my Irish Coffee Cake or Irish Soda Bread
📖 Recipe
Guinness Cake with Whiskey Cream
Equipment
- hand held or stand mixer
- 20cm (8in) deep round cake tin
Ingredients
- 200 g (7oz) dried figs chopped
- 200 g (7oz) pitted dates chopped
- 200 g (7oz) plain flour
- 125 g (4oz) butter softened
- 200 g (7oz) light muscovado sugar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 250 ml (9floz) Guinness
for the frosting
- 280 g (10oz) cream cheese
- 150 g (5oz) icing sugar
- 150 ml (¼pt) double cream
- 2- 3 tablespoons whiskey
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line the base of a 20cm (8in) deep round cake tin.
- Toss 200g each chopped figs and dates with about 2 tablespoon of the (200g) flour. This will stop the fruit clumping together and help distribute it through the cake evenly.
- Beat 125g butter and 200g sugar together until well combined then add the egg and beat well.
- Sift the remaining flour, 1 teaspoon baking powder and 1 teaspoon ginger together and add about ⅓ to the bowl and fold in. Then mix in half of the 250ml Guinness. Repeat until all the ingredients have been added and are well combined.
- Add the floured fruit and fold into the cake batter before transferring to the prepared tin. Level the top and bake for 50 minutes - 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- Allow to cool in the tin for about 5 minutes before transferring. to a wire rack to cool completely
To make the whiskey
- Beat 280g cream cheese and sift 150g sifted icing sugar together to combine. Whip150ml cream until standing in soft peaks and fold in to the cream mixture along with the whiskey
- When the cake is completely cold, pile the frosting on top and swirl with a knife. Cut into slices to serve.
Notes
Freeze without the frosting for up to 3 months.
This Recipe was first published on my sister site Recipes Made easy
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.