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This richly flavored cake features quintessential Irish ingredients such as dark porter beer, dark brown sugar and whiskey. Slideshow:  More Coffee Cake Recipes 

Courtney Contos
March 2015

Gallery

© Con Poulos

Recipe Summary

active:
1 hr
total:
1 hr 50 mins
Yield:
8 to 10
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Ingredients

CAKE
SAUCE

Directions

Make the cake
  • Preheat the oven to 350°. In a large saucepan, whisk 1 cup of the porter with the molasses and bring just to a boil. Remove from the heat, stir in the baking soda and let cool completely.

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  • In a medium saucepan, whisk the maple syrup with the remaining 1/2 cup of porter and bring to a boil. Reduce the heat and simmer, stirring occasionally, until reduced by half and syrupy, about 20 minutes. Let cool completely.

  • Meanwhile, butter a 10-inch Bundt pan and dust with flour; shake off the excess. In a large bowl, whisk the 3 cups of flour with the baking powder, cinnamon, nutmeg, salt and cocoa nibs. In a stand mixer fitted with the whisk, beat the 1/2 sticks of butter with the brown and granulated sugars at medium speed until fluffy. Beat in the eggs, 1 at a time, until just incorporated. At low speed, beat in the cooled porter-molasses mixture, then gradually beat in the dry ingredients.

  • Scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes. Invert the warm cake onto a rack and brush with the cooled porter-syrup mixture.

Make the sauce
  • In a medium saucepan, combine the sugar with the water and bring to a boil. Cook over moderately high heat, without stirring, until an amber caramel forms. Remove from the heat and whisk in the cream and whiskey. Cook over low heat for 1 minute. Let cool slightly.

  • Cut the cake into wedges and serve, passing the warm whiskey caramel at the table.

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