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:
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