IRISH STOUT CAKE
Here is another recipe from my book Cooking & Eating with Beer.
I especially like this one because it uses beer in a cake recipe.
After braising, boiling and broiling I did enjoy baking.
IRISH STOUT CAKE
From the kitchen of Clark Nickerson
THE GRANITE BREWERY
Toronto, Ontario
CANADA
(1 cake)
INGREDIENTS:
2 1/2 cups flour
1 cup sugar
3 1/2 tsp. baking soda
1 1/2 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1/2 cup fresh squeezed orange juice
3/4 cups Irish Stout
1/2 cup sultana raisins
1/2 cup currants
1 tsp. ground ginger
1 1/2 tsp. cinnamon
1 tsp. orange zest
PREPARATION:
Preheat oven to 400F. In a large mixing bowl, sift dry ingredients together. In a separate bowl, mix eggs and oil. Alternating in thirds, add egg/oil mixture, orange juice and stout. Add rest of the ingredients and mix well. Grease and flour a 10" springform pan (cheesecake pan). Spoon in batter. Bake for approximately 50 minutes or until a knife, inserted into the middle of the cake, comes out clean. Cool for three hours. Ice with cream cheese icing. Top with toasted, sliced almonds.
Cheers!
Peter LaFrance
