Bake with Beer: Guinness Cake Recipe

Secret Ingredient: Holiday Peace

Bake with Beer: Guinness Cake Recipe

Guinness cake

Having a lot of family together in one place over the holidays can lead to a lot of strife. Sally doesn't want to sleep in the same room as her boy cousins. Little Bobby will only sit next to his brother at meals. No one likes Aunt Julie's green bean casserole. And Uncle Ned keeps muttering to himself in the corner about how his gifts are never appreciated.

Instead of Adding To The Toys In Your House Why Not Give Your Kids This Gift?

Luckily, there is a cake that makes it all better: The Guinness Cake. Serve it up at the end of any holiday meal and sit back as peace and brotherly love permeate the home.*

* It's a well known historical fact that no war was ever started with a Guinness in hand.

1/2 pound butter
1 cup dark brown sugar
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 2/3 cups flour
3/4 cup cocoa
1 cup Guinness stout
6 eggs
8 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 pounds confectioners’ sugar
1 teaspoon vanilla extract
 In a bowl, cream together the butter and both sugars. In another bowl, mix together the baking powder, cinnamon, salt, flour and cocoa. At the very last moment, add the Guinness to the eggs. (Don’t let it sit too long, or the alcohol will begin to cook the eggs!)
 Add half of the dry ingredients to the butter and sugar mixture and blend, then add half of the wet ingredients. Repeat this process until all the ingredients are combined.
 Pre-heat the oven to 350 degrees F, and line the bottom of two 9-inch diameter cake pans with wax paper. Divide the batter between the pans, and bake until a toothpick inserted into the cake comes out clean, about 30 minutes. Cool cakes in pans for about 10 minutes, then turn them out onto a wire rack and peel off the wax paper. Let the layers cool completely before frosting.
 In a bowl, beat together the cream cheese and butter until mixed, then beat in the sugar. Finally, add the vanilla.
 Place one cake layer, bottom side up, on a platter. Spread with frosting, then top with another layer, bottom side down. Spread the remaining frosting smoothly over the top and sides of the cake.
Adapted from
Servings: About 16 1-inch slices
Looking for a deep-fried treat? Try these pumpkin-spice sufganiot!



Breakfast For Dinner With A Mexican Twist: Huevos del Norte

Comforting and delicious, sweet and tangy, salty and savoury.

Breakfast For Dinner With A Mexican Twist: Huevos del Norte

Huevos del Norte

I'm not sure how a Jewish girl from the Midwest US falls in love with Mexican food - but so it goes. My wife has always had an affinity for it. Tacos, quesadillas, taquitos, tortilla soup, burritos, tamales, chille rellenos, pambazos. Sign her up.

It's a wonder she married a boy from Canada at all. I still think she just got mixed up when someone told her she should marry someone from across the border who can cook. She simply crossed the wrong way!

This dish is a play on a bunch of our favourite Mexican dishes blended with our love of having 'breakfast for dinner'. Placed in the hands of a Canadian home chef.. you end up with Huevos del Norte (Northern Eggs): cornbread pancakes topped with eggs and a blend of marvelous Mexican flavours. Comforting and delicious, sweet and tangy, salty and savoury. I don't want you to be intimidated by this dish. I'm purposely leaving any recipes for salsa and salsa verde out because this dish doesn't have to be difficult to be wonderful. Quick, easy and delicious.


Cornbread pancakes:
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup buttermilk
1 large egg

Southwestern sauce:
3 tablespoons mayonnaise
1 teaspoon hot pepper sauce
1 tablespoon barbecue sauce

1/2 cup fresh salsa
1/2 cup salsa verde
1 avocado, diced
Butter, for frying
2 tablespoons cilantro leaves, chopped
1/4 cup grated cheddar
4 eggs
Salt and pepper, to taste
1/2 cup sour cream

 Combine the Southwestern sauce ingredients in a small bowl and whisk together to combine. Refrigerate until ready to use.

 Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl whisk the egg, vegetable oil and buttermilk.

 Using a spatula fold the wet ingredients into the dry ones until just combined. Set aside.

 Heat a large non-stick griddle to medium heat. Add a tablespoon of butter and melt to coat. Spoon about a half cup of the pancake mixture on one side and crack a fresh egg on the other side. Season egg with salt and pepper then cook the egg until desired doneness. Cook the pancake for approximately 60 seconds. Use a spatula to lift the pancake carefully to look at the underside to check it is golden-brown before turning over. Cook the other side for approximately 60 seconds. 

 Transfer the corn bread pancake to a plate and top with grated cheese, fried egg, both salsas, sour cream, avocado, cilantro and drizzle with Southwestern sauce. Repeat for remaining eggs and pancakes.

Serves 4

Want to try your hand at another fun breakfast for dinner? Try these super-cute Poached Eggs in a Potato and Cheddar Nest