Non-Chocolate Guinness cake?
Long story short I only eat chocolate as a gift (I won't pay for it). Last year, someone gave me a chocolate Guinness cake for my birthday and it was AWESOME (actually it was an Irish car-bomb cake, it was brushed with Jameson syrup and had Baileys butter cream frosting). The Guinness gave the cake a lovely texture and flavor, which was offset nicely by the chocolate, but the Guinness was the dominant flavor.
I've been interested in baking another Guinness cake, but without chocolate. I'm wondering if chow hounds think it would even be good. I don't want to go the carob thing, but I'm wondering what else I would pair with the Guinness. Salted caramel maybe to offset the bitterness? Almond came to mind, not sure why. Orange maybe? Or do you think a Guinness cake could stand on it's own without another flavor.
Looking around the internet I only find a few Guinness cake recipe without chocolate, and they seems more like a quick bread with lots of dried fruit and spices in it, which wasn't really what I was looking for. I wanted something a little more cakey, and the spices (cinnamon and nutmeg mostly) might be good but not so sure about the dried fruit.
i made this oatmeal cake that calls for a dark beer like Guinness. I used oatmeal milk stout. It was for a breakfast meeting and people really liked it.
I'm not sure if it's what you're looking for though because the oatmeal gave it a heavier texture. Not as cakey.
The flavor was very good. And was even better the next day.
The difference between cakes and quick breads is not that clear. Cakes are sweet, but some quick breads and muffins are nearly as sweet. Quick breads are baked in loaf pans, but cakes can also be done that way (e.g. pound cake).
There is a 'muffin method' of mixing - mix the dry, mix the wet, combine
and 'cake method' - cream the butter and sugar, add the eggs, add the dry
but there are muffin recipes that used the cake method, and cake recipes that use the muffin method (esp. mixes). The cake method is supposed to produce a more tender and uniform crumb.
The gingerbread is a good example of using a dark beer in a sweet and moist cake/bread.