Baking: Stout Bundt Cake with Whiskey Caramel

Whenever we have big deadlines at work, I try and bring something into work to celebrate! Since one of our big deadlines is close to St. Patrick’s day, I decided to make something festive and fun.  Also, one of my coworkers is going to Ireland for a secondment so I thought I’d celebrate that too! Probably should have explained all that in my email but that’s all good – I think everyone likes free food at work.



I had every intention of baking the cake Monday night and finishing everything up on Tuesday, but the reality is that RuPaul’s Drag Race takes way longer on Monday nights than I think it’s going to. By the time my friends left – it was already my roommates bed time and baking is not always a quiet endeavor. So I told myself I’d wake up early and bake.  Damn, it is hard to wake up early and bake stuff. Never doing that again, I’d rather just stay late.


(adapted from here)

1 cup of stout
1 cup unsulfured molasses
1 1/2 teaspoon baking soda
3 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt
1/3 cup cocoa nibs
1 1/2 sticks unsalted butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1/4 cup whiskey (I used Jack Daniel’s)
1. Preheat the oven to 350°.
2. 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.
3. Butter a 10-inch Bundt pan and dust with flour; shake off the excess.
4. In a large bowl, whisk the 3 cups of flour with the baking powder, cinnamon, nutmeg, salt and cocoa nibs.
5. In a large bowl, whisk, beat the 1/2 sticks of butter with the brown and granulated sugars at medium speed until fluffy.
6. Beat in the eggs, 1 at a time, until just incorporated.
7. At low speed, beat in the cooled porter-molasses mixture, then gradually beat in the dry ingredients.
8. Scrape the batter into the prepared pan and smooth the surface.
9. Bake in the center of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
10. 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.
11. Remove from the heat and whisk in the cream and whiskey. Cook over low heat for 1 minute. Let cool slightly.
12. Cut the cake into wedges and serve with whiskey caramel.

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