- Prep time
- 30 minutes PT30M
- Cook time
- 60 minutes PT60M
- 1 loaf or 4 mini Bundt cakes
Stout it out! Spice up traditional ginger cake with a bit of Guinness Stout and freshly grated ginger and nutmeg.
- 1 cup Guinness Stout
- 1 cup molasses
- ½ tablespoon baking soda
- 3 large eggs
- ½ cup granulated sugar
- ½ cup dark brown sugar, firmly packed
- ¾ cup vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons ground ginger
- 1½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- 1½ tablespoons fresh ginger, peeled and grated
Preheat oven to 350°F. Butter a 9 x 5-inch loaf pan, then line the bottom and sides with parchment paper. Alternatively, butter and sugarcoat 4 small (4-inch) Bundt pans.
In a large saucepan over high heat, combine stout and molasses and bring to a boil. Turn off the heat, add baking soda and allow to sit until the foam dissipates.
In a bowl, whisk together eggs and both sugars, then whisk in oil.
In a separate bowl, whisk together flour, ground ginger, baking powder, cinnamon, cloves and nutmeg.
Combine stout mixture with egg mixture, then whisk resulting mixture into flour mixture half at a time. Add fresh ginger and stir to combine.
Pour batter into the prepared loaf pan and bake for 1 hour, or until the top springs back when gently pressed.
If using 4-inch Bundt pans, bake for 20 minutes. Do not open the oven until the ginger cake is almost done or the center may fall slightly. Transfer to a wire rack to cool.