Flavoured with Guinness, dates, and figs, this cake is packed with flavour. I first made this cake to celebrate St. Patrick’s day a few years ago, but it’s too good to keep just for that. Enjoy it all year round!
Is it okay to get writer’s block when you only write a recipe blog? Well, I have it just now. I’ve been sitting at my desk just not knowing how to start this post. Its a cake! It is easy to make! Oh yes and it tastes great! Seriously, I know I say that about every recipe I post but it’s true. Why would I share the recipe with you that I don’t think tastes good?
I could leave it and move on to another post or do something completely different but I developed this cake in celebration of St. Patrick’s day this year coming on Saturday so I have to post it this week. My mother-in-law was Irish so I feel I owe it to her and to any of my Irish readers to mark the occasion. I know she would have liked this cake, I don’t think I ever knew her to turn down cake. So with nothing more to say apart from Happy St. Patrick’s day I’m going to post the recipe regardless. It probably won’t be the last time I get writer’s block but I shall try not to ramble on about it next time.
A simple to make cake packed with flavour. Serve with a glass of Guinness or a cup of tea, the choice is up to you.
- 200 g dried figs chopped
- 200 g pitted dates chopped
- 200 g plain flour
- 125 g butter softened
- 200 g light muscovado sugar
- 1 large egg
- 1 tsp baking powder
- 1 tsp ground ginger
- 250 ml Guinness
- 280 g cream cheese
- 150 g icing sugar
- 150 ml double cream
- 2–3 tbsp whiskey
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line the base of a 20cm (8in) deep round cake tin.
Toss the chopped figs and dates with about 2 tbsp of the flour. This will stop the fruit clumping together and help distribute it through the cake evenly.
Beat the butter and sugar together until well combined then add the egg and beat well.
Sift the flour, baking powder and ginger together and fold in about one third. Then mix in half the Guinness. Repeat until all the ingredients have been added and are well combined.
Add the fruit and fold into the cake batter before transferring to the prepared tin. Level the top and bake for 50 minutes – 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for about 5 minutes before transferring. to a wire rack to cool completely
To make the frosting place the cream cheese into a mixing bowl and sift in the icing sugar. Beat to combine. Whip the cream until standing in soft peaks and fold in along with the whiskey
When the cake is completely cold, pile the frosting on top and swirl with a knife. Cut into slices to serve.
The cake will keep for up to 3 days if stored in an airtight container in a cool place.
Freeze without the frosting for up to 3 months.
Omit the whisky from the frosting if desired.
Nutrition information is approximate and is meant as a guideline only.