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St. Patrick's Day 2006
Baking Inspired by the Emerald Isle
 

Pastry Chef Liz O’Connell of Harvest on StarChefs.com
Pastry Chef Liz O’Connell

Harvest
44 Brattle Street
Harvard Square
Cambridge, Massachusetts
(617) 868-2255

Guinness Cake
Pastry Chef Liz O’Connell of Harvest – Cambridge, Massachusetts
Adapted by StarChefs.com

Yield: 10 Servings

Ingredients:

    Cake:
  • 4 ounces butter
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 1 Tablespoon orange zest
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • Pinch salt
  • 2 Tablespoons cocoa
  • 1/2 cup Guinness stout

    Additional:
  • Blood oranges
  • Chantilly cream

Method:
Preheat the oven to 350ºF. Butter and flour a bundt cake pan. In an electric stand mixer, cream together the butter and sugar. Add the eggs one at a time, then the orange zest. Sift together the dry ingredients. Alternately add the dry ingredients and Guinness to the mixture. Pour into buttered and floured bundt cake pan. Bake for about an hour, until a cake tester comes out clean. Allow cake to cool in pan for 10 minutes, then invert it onto a serving plate. Serve warm with blood oranges and Chantilly cream.

  • Irish Cookbooks
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  • Forum: Irish Food in Boston

  •    Published: March 2006
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