Gingerbread Cake With Stout Buttercream
"The original version if this cake comes from Southern Living magazine. It all sounds a bit strange, but it's really good if you like that snappy, spicy gingerbread taste. It certainly has disappeared quickly when I've taken it to pot lucks. The beer I use is Sam Adams Cream Stout which can be purchased one bottle at a time at World Market. If you can't find gingerbread cake mix 1 box of yellow and one box of spice cake is also fine. Note-you're going to need a really big mixing bowl for this cake! Optional garnishes: toasted pecans, rosemary sprigs. Cooling time not included in prep or cook times. This cake does NOT travel well in warm weather!"
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 2 (14 1/2 ounce) packages gingerbread cake mix
- 3 large eggs
- 2 3⁄4 cups stout beer, at room temperature, divided
- 1⁄2 cup butter, softened
- 1 (16 ounce) package powdered sugar
directions
- Preheat oven to 350. Grease and flour 2 8-inch cake pans.
- Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined. Pour batter evenly into pans.
- Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool on wire rack 1 hour or until completely cool.
- Beat softened butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and remaining 1/4 cup stout beer, beating until blended after each addition. Beat 1 minute or until light and fluffy.
- Spread stout buttercream between layers and on top of cake only, not the sides.
- Garnish with rosemary sprigs and toasted pecans , if desired.
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Reviews
-
Very good cake, just a bit heavy and rich. But worth all the calories.
RECIPE SUBMITTED BY
<p>>> <br /><br />As I was growing up Mom always read the recipes in the newspaper food section and the magazines she received. Often, she read them aloud to me line by line which drove me batty. She had a huge collection of recipes on 3x5 cards kept in two large office-type files big as shoe boxes. Many of the recipes were written in her own beautiful, unique hand. Sadly, the boxes have been missing since my husband and I last moved. I still have hope they will show up in some box that went into the attic. <br /><br />Anyway, now that I'm grown and Mom's gone, besides wishing she was here to drive me batty reading recipes aloud, guess what? I have my own collection of thousands of recipes from newspapers, magazines and the internet most of which I'll probably never try...kinda goofy, I know, but hey, it's a harmless hobby, right? Not to mention it's a way for me to remember my sweet mom. One of these days I might even get them all organized to some degree! I also have a collection of cookbooks which I read cover-to-cover like novels. I'm a sucker for the spiral-bound type especially and I love collections from churches, small communities, junior leagues and the like. <br /><br />If you're wondering about my screen name nanpie, no I'm not a big pie maker. Nan is what my brothers, most of my other relatives and close friends call me. Pie is what my parents called me from the time I was tiny...it started out Punkin' Pie as a love name(Mom's gran called her Puddin' Pie) then evolved into Pie, Pie Pie, Nanny Pie and Pineapple all the time...except when I was in trouble. A modified mathematical pi sign has been my personal logo for many years. Even though I was in my late 30's, once my folks were gone I really missed having someone call me Pie(I should have had my nieces and nephew call me Aunt Pie, not Aunt Nan), so my sweet husband continues the tradition and I love him all the more for it.</p>
