The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits.
No one was more surprised than I to learn that desserts could be made with Irish stouts, beers, and ales. Drinking them was a no-brainer, and using them for marinades and for flavoring stews was a great idea, but I thought desserts were another matter. That was before I realized that the sweet flavor produced by yeast and hops could easily translate to cakes, souffles, breads, and even ice cream! This recipe originated with the brewers of Guinness more than three decades ago.
Serves 8 to 10
FOR THE CAKE:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup unsweetened applesauce
3/4 cup light brown sugar
1/2 cup vegetable oil
1/4 cup Guinness stout
1/2 cup chopped golden raisins
1/2 cup chopped dates
1/2 cup chopped walnuts
FOR THE LEMON ICING:
1/2 cup (1 stick) unsalted Kerrygold Irish butter, at room temperature
Juice and grated zest of 1 lemon
1 cup confectioners’ sugar
Lemon slices for garnish (optional)
To make the cake: Preheat the oven to 350 degrees F. Grease an 8-inch square pan and line it with wax paper.
In a large bowl, sift together the flour, baking soda, salt, cloves, and cinnamon. Set aside.
In a second large bowl, stir together the applesauce, brown sugar, oil, and stout. Mix thoroughly. Add the flour mixture, a little at a time, beating well after each addition. Stir in the raisins, dates, and walnuts.
Spoon the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted in the center comes out dean. Remove from the oven and cool on a wire rack for 10 minutes. Invert the pan onto a plate, remove the wax paper, and set the cake upright to cool completely.
To make the icing: In a large bowl, combine the butter and lemon zest, Sift the confectioners’ sugar into the butter and beat with an electric mixer until smooth and creamy. Stir in enough lemon juice to make the icing soft enough to spread easily.
Spread the icing on top of the cake and smooth the surface with an offset spatula or knife dipped in warm water. Decorate the top with lemon slices, if desired.
