Irish Feather Gingerbread Cake

Submitted by DiLo4602

"A beautiful, spicy Cake traditionally served anytime, but very popular at Christmas. It's made in a bundt pan. The addition of Guiness stout makes for a light and feathery texture. Recipe comes from 'The Irish Spirit' cookbook I love so much. Serve this dark, spicy confection with fresh whipping cream."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 1 cake
• Serves: 8-10

ingredients

• 2 cups self-rising flour
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon baking soda
• 3⁄4 cup unsalted butter
• 2⁄3 cup brown sugar, dark
• 1 cup molasses
• 2 eggs, large, beaten
• 1 cup Guinness stout
• 1⁄2 cup water
• whipping cream

directions

1. Preheat oven to 350. Generously butter a 10 inch Bundt pan and dust with flour, knocking out the excess flour.
2. In large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
3. I large saucepan over medium heat, melt the butter. Stir in brown sugar and molasses and cook 3 - 4 minutes or until sugar is dissolved. Whisk in the beaten eggs.
4. Stir in flour mixture and with a wooden spoon, beat until smooth.
5. In a medium saucepan over medium heat, bring the Guiness and water to a boil. Stir into the batter until smooth. Pour the batter into prepared pan and bake 45-50 minutes or until a skewer inserted in centre comes out clean. Remove from oven and let cook on a rack about 5 minutes.
6. Invert cake onto a platter and let cool 5 minutes more.
7. Serve with fresh whipped cream.