Triple Guinness Bundt Cake is a rich cake made with golden raisins, currants, almonds, and, best of all, Guinness Stout added 3 ways. You know what they say, “Guinness is good for you”!
If a buttery pound cake and a fruitcake had a baby, then bathed that baby in Guinness, it would be this cake!
I got the original recipe for this cake from a lovely Irish woman I worked with at a local catering company. I made a few small changes to her original recipe.
First I turned it into a Bundt cake, rather than a round cake as it was originally. I think the rich batter bakes up better in a Bundt pan. The original recipe had lemon and orange zest. I added the juice from the fruits as well for some acidity. Finally, I added a second and third dose of Guinness to the cake. The original recipe soaked the fruit in Guinness. I poured some of soaking liquid over the warm cake, then used the rest to make a glaze.
Triple Guinness Bundt Cake is rich with butter and sugar!
This cake has a fairly high percentage of butter and sugar compared to my other Bundt cakes. Butter and sugar both act to tenderize and moisten a cake. Between the extra butter and sugar, and the Guinness, this is a really dense (in the best way possible) and rich cake. Normally I would estimate about 12 servings from a Bundt cake, but you can easily get 18-24 servings from this cake. A thin slice goes a long way.
Click through the slider to see step by step photos of how to make a Triple Guinness Bundt Cake:
- 1.5 cups (8 oz, 235g) golden raisins
- 1 cup (5 oz, 140g) currants
- 2 large lemons, zest & juice
- 1 large orange, zest & juice
- 1/2 cup (2.25 oz, 63g) sliced almonds
- 1/3 cup brandy
- 1 cup Guinness
- 1 pound (2 cups, 455g) unsalted butter
- 1 pound (455 g) light brown sugar
- 7 large eggs
- 2 cups (10 oz, 290 g) all purpose flour
- 1 teaspoon baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 2 cups (8 oz, 230 g) Confectioner's sugar
- 1/4 cup (2 oz, 60 g) Fruit soaking liquid
- Combine golden raisins, currants, almonds and zests
- Pour the brandy, lemon juice, orange juice and Guinness over the fruit
- Soak for at least 4 hours or overnight
- Butter and flour a 12 cup Bundt pan
- Preheat the oven to 350°F
- Drain the fruit and save the liquid (you should have about 1 cup of liquid)
- Sift together the flour, baking powder, salt and spices
- Cream butter and sugar until lightened in color and aerated
- Scrape the bowl and beater
- Add eggs in two batches
- Scrape the bowl and beater
- With the mixer running on low, add the drained fruit
- Add the sifted dry ingredients
- Add 1/4 cup of the fruit soaking liquid
- Spread the batter into the prepared pan (it is a fairly thick batter)
- Bake about 1 1/4 - 1 1/2 hours until a toothpick inserted in the center comes out clean (See note 1)
Make the glaze
- Combine the confectioner's sugar and 1/4 cup fruit soaking liquid and stir until smooth with no lumps. Set aside while the cake finishes baking.
Finish the cake
- Allow the cake to cool for 10 minutes then flip the cake out onto a cooling rack set over a clean sheet pan.
- Pour the last 1/2 cup of the soaking liquid over the cake
- Let it absorb into the cake for 5 minutes.
- Coat the cake with the confectioner's sugar glaze while the cake is still slightly warm.
- You can pour the glaze and let it form drip marks and leave the cake with that look or you can scrape the run-off glaze from the sheet pan and use it to fill in any gaps in the coating for a fully glazed cake.
- Cool the cake completely before moving it to a serving plate.
- The glaze will set as the cake cools
- The cake is best eaten the day after it's baked.
1. This is a very rich cake so it will still seem soft when it's baked. Poke a toothpick into the center and if it comes away without any raw batter the cake is ready.
2. Because this is a rich cake it will keep, covered, at room temperature for well over a week (probably it will be good for several weeks)
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