Recipe of the Day - Special Request
Mar. 18th, 2007 01:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundBy Special Request, a reprint of this recipe:
Chocolate Guinness Cake
8 oz Butter, room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 tsp Baking powder
1 pinch Salt
4 rounded tablespoons Cocoa
Grated rind of 1 orange (optional)
4 Eggs
1 tablespoon Vanilla extract.
1/2 cup Guinness
glaze (optional)
8 oz Confectioners' sugar
Orange(juice, grated rind)
Water
Preheat oven to 375F. Grease bundt Pan.
Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. lightly pour mixture between in the tin, smooth down, and put the cake into the center of the preheated oven.
Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cake is springy to the touch and shrinking slightly in the pan. Turn out and cool on a wire rack. . Meanwhile, make the glaze.
Glaze:
Mix powdered sugar and juice with grated orange rind. Mix to desired consitancy. Apply to cooled cake in the desired fasion. (You can omit the glaze and just dust with powdered sugar.)
Serving Tip: Serve warm with a scoop of Vanilla Ice Cream. The warm earthy cake with the cold sweet ice cream makes a nice and
satisfying contrast.)
Chocolate Guinness Cake
8 oz Butter, room temperature
8 oz Soft dark brown sugar
10 oz Self-raising flour
1 tsp Baking powder
1 pinch Salt
4 rounded tablespoons Cocoa
Grated rind of 1 orange (optional)
4 Eggs
1 tablespoon Vanilla extract.
1/2 cup Guinness
glaze (optional)
8 oz Confectioners' sugar
Orange(juice, grated rind)
Water
Preheat oven to 375F. Grease bundt Pan.
Cream the butter and sugar until light and fluffy. Sift the flour, baking powder, salt and cocoa into a bowl. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating. lightly pour mixture between in the tin, smooth down, and put the cake into the center of the preheated oven.
Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cake is springy to the touch and shrinking slightly in the pan. Turn out and cool on a wire rack. . Meanwhile, make the glaze.
Glaze:
Mix powdered sugar and juice with grated orange rind. Mix to desired consitancy. Apply to cooled cake in the desired fasion. (You can omit the glaze and just dust with powdered sugar.)
Serving Tip: Serve warm with a scoop of Vanilla Ice Cream. The warm earthy cake with the cold sweet ice cream makes a nice and
satisfying contrast.)
