Sunday, September 19, 2010

Guinness Stout Ginger Cake

One of the things I made over the weekend was Guinness Slow Cooker Pot Roast which will be posted in about a week. Since I had some Guinness left over I decided to make a recipe which has been in my archives forever, Guinness Stout Ginger Cake which originated from FOODday of the Oregonian.

Now, I almost never try recipes printed in a newspaper because I've had such horrible luck with them. Ask me to tell you the Mustard Crusted Turkey I made one Thanksgiving.

Anyway, I simply love anything ginger and I read and re-read this recipe and based upon the ingredients, I just couldn't see how it could be anything but delicious.

It was. It was. It was. WOW. Some folks at work, who regularly get to taste my food proclaimed it one of the best I've brought in to them to try.

If you like sweet, tons of frosting, cake with little body, this cake isn't for you.

This one is deep, dark, pungent, with a complex mix of flavors that just linger and make you want more.  Trust me on this. Finally, a newspaper recipe I love.

Ingredients and Method:
1 cup molasses
1 cup Guinness Stout
1/2 tablespoon baking soda
3 eggs
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup vegetable oil
2 cups flour
1/ 1/2 teaspoons baking powder
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
2 tablespoons ground ginger (yes, two tablespoons)
3/4 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon grated fresh ginger
confectioners sugar for finishing

In a pan, add molasses, stout and slowly bring to a boil. Add the baking soda and immediately turn heat off. It will bubble and roil, just stir, and let settle for a few minutes until cool.

In a mixer bowl or bowl, whisk eggs and sugar until well blended. Add oil and mix thoroughly.

Add the molasses/stout mixture slowly into the eggs while beating.
Add the flour a cup at a time, incorporating fully each time. Add all the spices and baking powder and beat thoroughly. The batter will be a bit thin, that's ok.

Pour into a greased and floured bundt pan and bake for 1 hour in a 350 degree oven. Use a toothpick to check if it's completely baked.  Let cool in pan for 10 minutes, remove to wire rack and cool completely.

Dust with confectioner's sugar.



Jennifurla said...

This is perfect for football sunday!

Kathryn said...

I confess, I was multitasking when I read this, and the first sentence, which read, "One of the things I made over the weekend was Guinness Slow Cooker Pot Roast which will be posted in about a week," I initially read as "...Guinness Slow Cooker Pot Roast which will be ready in about a week."

I thought, wow, that is a seriously SLOW cooked pot roast ;)

The Merlin Menu said...

Kathryn, that's funny. lol

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Tricia said...

Wondering if you think the cardamon could be left out without spoiling the flavor too much? I can not find it locally and wanted to try the recipe.

Lynnette said...

Looks absolutely wonderful. Definitely on my "to-try" list. Thanks for sharing.

Tricia said...

Made it tonight without the Cardamon because it wasn't available and it was delicious!