Irish Feather Gingerbread Cake
- 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
- Preheat oven to 350. Generously butter a 10 inch Bundt pan and dust with flour, knocking out the excess flour.
- In large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
- 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.
- Stir in flour mixture and with a wooden spoon, beat until smooth.
- 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.
- Invert cake onto a platter and let cool 5 minutes more.
- Serve with fresh whipped cream.
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