In honour of Saint Patrick’s day I jumped at the chance to throw Guinness in a recipe to make it un-authentically “Irish”. This Saturday I might just be hopping on the bandwagon of people who claim to have more Irish ancestry then is true (I do have some though, really!), enjoying dyed green beer and sporting a shamrock, but this dessert is actually a classy (and delicious) way to celebrate the day on which everyone is Irish-ish. And really, chocolate cake + beer…I knew good things were going to come out of the oven.
This recipe certainly doesn’t need to be reserved for St-Paddy’s day only, I will definitely be making this more than once a year! The Guinness really does do something amazing to the cake; the result is incredibly rich, moist and intensely chocolatey.
Use stabilizer in your whipped cream if you want the topping to look like the frothy head of the famous Irish beer…or your cake could look like mine!
I love this light and airy cake, but I tend to think of Angel Food Cake as a summer dessert. However, with cartons of egg whites in the fridge this dessert suddenly seemed very appropriate (even if there is still snow on the ground!).
The cake can be whipped up quickly and you certainly don’t need to get fancy to make this dessert a hit. I also discovered that this recipe works super well for a cupcake version! I added some mini chocolate chips to the cupcakes just for fun and it was a perfect little treat. Topped everything off with vanilla whipped cream and strawberries…is summer here yet?
Although ginger seems to be prominent in baking during the holidays, I really don’t think this should be a seasonal baking spice! These three cakes, Spiced Yogurt Pound Cake, Blueberry Ginger Pound Cake, and Gingerbread Cake with Maple Whipped Cream, all make use of ginger and other aromatic spices. I can assure you, they taste good all year long (because really, is yummy cake ever seasonal?!). These are some pretty easy, no-fuss recipes. It’s easy to dress these cakes up with glazes or creams, but they’re really lovely on their own. Happy Baking!
To people who say pineapple is not a holiday fruit, I say Mele Kalikimaka! I don’t eat pineapple very often, but there was a lot of it in my house recently and after eating bowls of it on its own, I decided it was time to dress up this juicy fruit. This pineapple upside down cake is a quick but pretty dessert with a lovely tropical twist. I’m on a bit of a pineapple kick.
Pomegranate seeds decorate this pineapple upside-down cake.