Delicious and Spicy classic Gingerbread cake made with Guinness Stout.
I am a crazy fan of gingerbread and love to bake them; I baked ginger bread men and women, gingerbread loaf, spicy granola gingerbread cookies and gingersnaps. Next in my list was this classic Guinness stout gingerbread cake. Finally got a chance to grab a bottle of Guinness stout and made this delicious spicy cake. Yes it is really spicy if you are faint heart then this is not for you.
Also this cake is overloaded with ginger both ground ginger and fresh ginger root. I used 2 tablespoon of fresh ginger and 1 tablespoon of ground ginger. Do you know ginger is native to Asia where it has been used as a cooking spice for at least 4,400 years? In my hometown they give ginger candy to prevent indigestion and motion sickness, I am not telling you to eat this cake but if you like the zing of ginger in your dessert, then give this one a try.
Regarding history of ginger bread, softer version of gingerbread was more common in America which is baked in loaf pan. George Washington’s mother, Mary Ball Washington, gave her recipe for gingerbread to the Marquis de Lafayette when he visited her Fredericksburg, Virginia home. Since then it was known as Gingerbread Lafayette.
Also it is the first time I tasted stout beer, hubby warned me even before opening the bottle. I told him I just want to taste it. Once I did the taste testing he asks me how it is. I told him it taste like “ Kashayam” a home-brewed Indian Ayurvedic medicine. Taste utterly bitter because of neem leaves.
But this ginger bread cake is really spicy with spices like cinnamon, ginger, all spice, pepper, cardamom and nutmeg with rich beer adds a malty bite to this ultra-moist gingerbread. And this cake tastes even better in the days after baking, so a little self-restraint will pay off if you can bear to leave it untouched for a day or two. I think that is not possible as it so delicious as in my case.
Grab a bottle of stout and start baking this delicious cake, if you want you can make frosting with lemon or lime. But I preferred to serve them simply dust with powdered sugar.
Start baking here is the recipe.
Guinness Stout Gingerbread cake
- ⅔ cup Stout( I used Guinness)
- ½ teaspoon baking soda
- ½ cup molasses
- ⅓ cup ( 70g) granulated sugar
- ⅓ cup (70g) brown sugar
- 1½ cups (200 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all spice
- ¼ teaspoon black pepper
- 2 large eggs
- ⅓ cup canola oil
- 2 tablespoon fresh grated ginger root
- Preheat oven to 350F/180C. Grease an 8-inch square or round pan with oil and line the bottom and sides with parchment paper for easy release. In a medium saucepan over medium heat, bring the stout to a boil. Remove from heat and carefully add baking soda (the mixture will foam). When the foaming subsides, add molasses, granulated sugar, and brown sugar and mix to combine. Set aside.In a large bowl, sift together flour, baking powder, salt, ground ginger, cinnamon, cloves, all spice, black pepper, nutmeg, and cardamom. Set aside.Add eggs, oil, and grated ginger to stout mixture and whisk until combined then add this to dry ingredients and mix well. Add batter into prepared pan, it will be watery. Bake until the top springs back when gently pressed and a toothpick inserted into the center of the cake comes out clean 30 minutes for an 8-inch pan. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer pan to a wire rack to cool completely. Serve at room temperature. You can store cake at room temperature or in the refrigerator in an airtight container for up to 4 days. Cake can also be frozen for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.