adapted from The Irish Spirit
Serves 8 to 10
Cake
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 cup unsweetened applesauce
3/4 cup light brown sugar, packed
1/2 cup vegetable oil
1/4 cup Guinness
1/2 cup chopped golden raisins
1/2 cup chopped dates
1/2 cup chopped walnuts
Lemon Icing
1/2 cup (1 stick) unsalted Kerrygold Irish butter, at room temperature
Juice and grated zest of 1 lemon (I used about 3 tablespoons...adjust to your taste.)
1 confectioner's sugar (I increased this to 1 1/3 cup....adjust per your taste.)
Lemon slices and a sprinkling of zest for garnish. (optional)
Preheat the oven to 350° F. Grease an 8 inch square pan and line it with parchment. Then grease the parchment.
In a large bowl, sift together the flour, baking soda, salt, cloves, and cinnamon. Set aside.
In a larger bowl, stir together the applesauce, brown sugar, oil, and stout. Mix thoroughly. Add the flour mixture, a little at a time, beating well after each addition. Stir in the raisins, dates and walnuts.
Spoon the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 10 minutes. Invert the pan onto a plate, remove the parchment paper, and set the cake upright to cool completely.
In a large bowl, combine the butter and lemon zest. Sift the confectioner's sugar into the butter and beat with an electric mixer until smooth and creamy. Stir in enough lemon juice to make the icing soft enough to spread easily. spread the icing on top of the cake and smooth the surface with an offset spatula. Decorate with lemon slices and a bit of zest, if desired.