Ingredients
CAKE
8 oz butter, room temperature
8 oz soft dark brown sugar
10 oz self-raising flour
1 tsp baking powder
1 pinch salt
2 tbsp cocoa (rounded t's)
1 grated rind of 1 orange
4 eggs
1/2 cup guinness
ICING
4 oz butter
8 oz confectioners' sugar
1 orange(juice, grated rind)
Directions
Preheat oven to 375F. Grease 2 8-9-inch cake pans. Cream the butter
and sugar until light and fluffy. Sift the flour, baking powder, salt
and cocoa into a bowl. Add the orange rind to the creamed butter and
beat in the eggs, one at a time, including a spoonful of the measured
flour mixture with each one, and beating well between additions.
Gently mix in the Guinness, a tablespoonful at a time, including
another spoonful of flour with each addition. If there's any flour
left over, fold it in gently to mix; blend thoroughly without
over-beating. Divide the mixture between the tins, smooth down, and
put the cakes into the center of the preheated oven. Reduce the heat
to moderate (350F) and bake for 35-40 minutes, or until the cakes are
springy to the touch and shrinking slightly in the pans. Turn out and
cool on a wire rack. . Meanwhile, make the icing. Cream the softened
butter and icing sugar together thoroughly, then blend in the grated
orange rind and enough juice to make an icing that is soft enough to
spread. When the cakes are cold, use half the icing to sandwich them
together, and spread the rest on top.
Servings: 4 servings
Chocolate-Orange Guinness Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
Written cooking instructions as a concept can be traced far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these old cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to food historians are a few clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. This early Roman chef describes how the Roman cooks used many different aromatic flavours, including many that are still in use today such as basil, fennel and asafoetida. For the centuries that followed, the upper-class families of Europe competed to lay on the best banquets, and consequentially chefs and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and recording popular recipes of the day. By the time we get to the 20th century, cooking books are highly popular due to better eduction, leisure time and having more money to spend. |
We hope you enjoy this Chocolate Orange Guinness Cake recipe.
