"I have the words already. What I am seeking is the perfect order of words in the sentence.”
James Joyce
Ingredients
Cake
1 & 1/2 cups all purpose flour
1 & 1/4 cup Guinness
1 cup regular oats [not quick cooking]
1 cup dark brown sugar
1 cup granulated white sugar
1/2 cup softened butter
1/2 cup dried apricots
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest
Brown Sugar Cream Cheese Icing
2 cups confectionery sugar
1/4 cup dark brown sugar
4 ounces softened cream cheese
3 ounces softened butter
Directions
- Preheat the oven to 350º
- Prepare a 9-10 inch spring-form pan, by greasing well and lining the bottom with a piece of parchment paper, cut to size – greasing the parchment paper lightly.
- In a small bowl, combine the Guinness and regular oats, allowing to sit for 1 hour
- Cream together, until fluffy, the butter, cup dark brown sugar & cup granulated white sugar.
- One at a time, beat in the eggs. Adding the pure vanilla extract and the freshly grated lemon zest
- Sift together the all purpose flour, baking powder, salt, cinnamon and the freshly grated nutmeg. Add the flour mixture in 3 parts, alternating with the oatmeal/stout, divided into 2 parts. Beat together after each addition, just until incorporated. Fold in the dried apricots that have been cut in a small dice and tossed with a tablespoon of all purpose flour to prevent them from sticking together. Spread evenly in the prepared pan
- Bake in center of oven for about 45 to 50 minutes, turning the pan after half of that time. The cake is done when it springs back when pressed lightly in the center, or a toothpick comes out clean.
- Cool in the pan for about 5 minutes, then using a thin bladed knife, loosen the edges gently, and remove ring. Cool on a wire rack. Carefully remove the pan bottom and parchment paper and gently brush any crumbs from the surface.
- Center on a serving plate and frost with Brown Sugar Cream Cheese Icing
- Beat together the softened butter, softened cream cheese and the 1/4 cup dark brown sugar. You want to dissolve the brown sugar a bit, so let this go for 3 or 4 minutes
- Beat in 2 cups confectionery sugar, 1 cup at a time. Then add 1 tablespoon half and half.
- Beat well and add more half and half a tiny bit at a time, until it is of spreadable consistency. This is enough to generously frost a 10 inch cake, and can be doubled for a larger one.
http://dlynz.com/?p=1906
http://recipeup.net/r/366886/oatmeal-apricot-guinness-cake
Apricots now included in ingredients
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