Best Guinness Ginger Cake Recipes
GUINNESS STOUT GINGER CAKE
Provided by Claudia Fleming
Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and 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 separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and 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 loaf 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.
GUINNESS STOUT GINGER CAKE
Make and share this Guinness Stout Ginger Cake recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment; alternatively, butter and flour a 6-cup Bundt pan.
- 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.
- Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
- In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
- Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
- Add the fresh ginger and stir to combine.
- Pour the batter into the loaf 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 will fall slightly.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 704.4, Fat 22.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 209.6, Carbohydrate 95.6, Fiber 1.2, Sugar 49.4, Protein 7.4
GUINNESS GINGER CAKE
With recent success cooking with beer, I find myself obsessed with different types of dishes. The original recipe comes from Epicurious (Gramercy Tavern NYC) however I've modified to use candied ginger, which i usually have on hand
Provided by Galley Wench
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter and 9 x 5 loaf pan and line the bottom with parchment and grease the parchment.
- In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.
- Turn off the heat and slowly add the baking soda.
- Allow to sit until the foam dissipates.
- Meanwhile, in a bowl, whisk together the eggs and both sugars.
- Whisk in the oil.
- In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg.
- Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.
- Add the candied ginger and stir to combine.
- Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.
- NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 4502.4, Fat 181.3, SaturatedFat 26.8, Cholesterol 558, Sodium 2811.6, Carbohydrate 671.3, Fiber 9.6, Sugar 395.3, Protein 47
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