Guinness Stout Ginger Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 236.59 ml Guinness stout
- 236.59 ml molasses
- 2.46 ml baking soda
- 3 large eggs
- 118.29 ml granulated sugar
- 118.29 ml firmly packed dark brown sugar
- 177.44 ml vegetable oil
- 473.18 ml all-purpose flour
- 29.58 ml ground ginger
- 7.39 ml baking powder
- 3.69 ml ground cinnamon
- 1.23 ml ground cloves
- 1.23 ml freshly grated nutmeg
- 0.61 ml ground cardamom
- 14.79 ml grated peeled fresh gingerroot
directions
- Preheat the oven to 350°F.
- Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment; alternatively, butter and flour a 6-cup Bundt pan.
- In a large saucepan over high heat, combine the stout and molasses and bring to a boil.
- Turn off the heat and add the baking soda.
- Allow to sit until the foam dissipates.
- Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
- In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
- Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
- Add the fresh ginger and stir to combine.
- Pour the batter into the loaf pan and bake for 1-hour, or until the top springs back when gently pressed; do not open the oven until the gingerbread is almost done or the center will fall slightly.
- Transfer to a wire rack to cool.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.