Guinness Stout Gingerbread cake
Delicious and Spicy classic Gingerbread cake made with Guinness Stout.
Servings: 8
Calories: 411kcal
Ingredients
- 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
Instructions
- 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
Notes
In a medium sauce pot heat stout, when it starts boil
Add baking soda, it starts foaming like this
then to this add , both sugar, molasses and set aside.
In another bowl add flour, baking powder, salt and spices like this
Then mix well like this
Add grated ginger root, egg, and oil and mix well
Add this egg- oil mixture to dry mixture like this
Then add stout-molasses-sugar mixture to the dry mixture like this
Mix well and transfer to prepared 8 inch pan like this .
Bake at 350F preheated oven for about 30 minutes or until tooth pick comes out clean.
Add baking soda, it starts foaming like this
then to this add , both sugar, molasses and set aside.
In another bowl add flour, baking powder, salt and spices like this
Then mix well like this
Add grated ginger root, egg, and oil and mix well
Add this egg- oil mixture to dry mixture like this
Then add stout-molasses-sugar mixture to the dry mixture like this
Mix well and transfer to prepared 8 inch pan like this .
Bake at 350F preheated oven for about 30 minutes or until tooth pick comes out clean.
Nutrition
Calories: 411kcal | Carbohydrates: 71g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 171mg | Potassium: 427mg | Fiber: 1g | Sugar: 35g | Vitamin A: 68IU | Calcium: 78mg | Iron: 3mg
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