Guinness Cake

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kah22

Guinness Cake

I am making a Guinness Cake for St. Patrick's Day (17th March).

If using margarine instead of butter is it best to use soft or hard margarine.

Here's the recipe I'm using.

250 ml Guinness
250 gram(s) unsalted butter or Margarine.
75 gram(s) cocoa powder
400 gram(s) caster sugar
142 ml sour cream
2 medium egg(s)
1 tablespoon(s) vanilla extract
275 gram(s) Plain flour
2.5 teaspoon(s) bicarbonate of soda

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Yummy

Guinness Cake

I don't think it matters, as long as it isn't the soft " buttery spread" type margarine you should be fine. Is this the recipe where you melt the margarine into Guinness ? Love this cake, always goes down well whenever I make it, and usually get a request from someone who has tasted it to make another one .. enjoy your day.

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kah22

Guinness Cake

I'm thinking of soft Store margarine.

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kah22

Guinness Cake

Opps!! should have said soft STORK margarine

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jampling

Guinness Cake

I love Guinness so will be borrowing your recipe, Kah. Many thanks for reminding us of this lovely - and very timely - cake.

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John S.

Baking using margarine

According to all the info from cooking gurus that I have seen on this subject, they all agree that the hard marg is the one that should be used for baking, just like they all say that cooking oil is not a substitute for a hard fat such as butter, marg, lard, or veg. shortening.
I have to smile at the ingredients list for this cake re: unsalted butter or margarine, margarine contains salt so why is regular butter not given as an option if you can use margarine, in other words why does it specify unsalted butter in the fist place, yes I do know why they recommend unsalted butter in recipes, for those that don't know, it's because not all butters have the same salt content and by using unsalted is the best way to control the salt content of a recipe.

 
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