Guinness-Ginger Spice Cake

I've made this cake a few times, sometimes adding in chocolate, sometimes running the recipe as printed in Claudia Fleming's The Last Course. Most recently, I served it as finger food at our tree-trimming party . Interestingly, it's so rich that even when there's no chocolate, everyone is sure there's some in there! I like to serve it with an apricot glaze; the book also recommends a ginger ice cream, which I think would also be spectacular.

In most gingerbread recipes, the molassess is cooked off with water or coffee. As Claudia Fleming points out, the most interesting thing about this recipe is that Guinness Stout replaces the water or coffee.

You can definitely play around with the spice levels in this cake - it's pretty forgiving. I definitely reccommend that you keep the fresh ginger for an extra zing. She calls for a loaf pan in her recipe; I usually bake this in a 9" round cake pan. If you want it to have a bit of chocolate, replace a half cup of the flour with dutch-process cocoa powder.

For my apricot glaze - beat equal parts powdered sugar and apricot butter in a mixer until it's the consistency of slow honey & tastes sweet and tart. (If you want to store extras, keep it in the fridge and warm gently over low heat before glazing your cake.) For a big party, it slices into bite-sized cubes nicely.

1 cup Guinness Stout
1 cup molasses
1/2 tbsp baking soda
3 large eggs
1/2 cup granulated sugar
1/2 c firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil (I've used peanut oil to good effect, too.)
2 cups all-purpose flour
2 tbsp ground ginger
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/8 tsp ground cardamom
1 tbsp grated, peeled fresh gingerroot

1. Preheat the oven to 350F. Butter your pan. Line the bottom with parchment, and grease the parchment. Flour the pan. Alternately, butter & flour a 6-cup Bundt pan.

2. 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.

3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

4. In a seperate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg & cardamom.

5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

6. Pour the batter into the laof 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 may fall slightly. Transfer to a wire rack to cool.

Posted by shock on December 21, 2004 | TrackBack
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