Eat Something Sunday happens to fall on St. Patrick's Day this week. While I was tempted to share a recipe for the non-PC named Irish Car Bomb cupcakes (which I did make for the husband's office as a treat), I decided that there are lots of takes on that in cake form out there. But it is St. Patrick's Day, so I had to do something as an ode to Ireland. This moist and decadent cinnamon and Guinness cake fits the bill. I actually made this as my birthday cake on Wednesday. It's a bit of a change from the usual birthday fare, but it's absolutely special and fabulous.
Sorry for no ingredient pic this week. I forgot before baking, then I'd used all the beer. Oops!
Sarah Sylvia Cinnamon Stout Cake*
written for a 12 cup capacity pan, such as a Bundt
adapted from My Spice Sage
preheat to 350° F
2 cups sugar
1 cup dark brown sugar
1.5 cups butter
3 tsp baking soda
3 tsp cinnamon
3/4 tsp salt
3 cups Guinness (or your favorite stout or porter)
3 cups flour
*I ♥ Shel Silverstein
for an hour.
I can't stress enough how important it is to prepare your pan well. I greased and floured mine within an inch of it's life and some still stuck later (possibly as my pan is ancient) - so do this well!
You can dust it with powdered sugar, glaze it, or even frost the whole thing - but that seems a bit overkill on such a decadent cake. I drizzled a cinnamon buttercream glaze over the whole thing. Admittedly, it looked a bit funny, but it tasted delightful!
Erin go bragh!