Guinness Cake with Whiskey Cream
A simple to make cake packed with flavour. Serve with a glass of Guinness or a cup of tea, the choice is up to you.
Servings: 10
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
Cook's Tip
Omit the whisky from the frosting or replace with orange juice, if desired.
When adding the guiness don't worry if the mixture looks a little curdled. Once all the flour is added it will be fine.
Store
The cake will keep for up to 3 days if stored in an airtight container in a cool place.
Freeze without the frosting for up to 3 months.
Freeze without the frosting for up to 3 months.