Cherie found this recipe in Gourmet Magazine six or seven years ago and it instantly became a Christmas staple in our house. Make this with Guiness, not another stout, which mixes with the molasses to make a dark and rich cake. The cinnomon, cloves, nutmeg, cardomom and gingerroot give it a holiday spice that evokes images of Christmases over the last millenium. This is a moist, flavorful and wonderful cake.
INGREDIENTS
1 cup Guinness stout
1 cup molasses
½ tbsp baking soda
3 large eggs
½ cup granulated sugar
½ cup firmly packed dark brown sugar
¾ cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tbsp ground ginger
1½ tsp baking powder
¾ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
1/8 tsp ground cardamom
1 tbsp grated, peeled fresh gingerroot
PREPARATION
- Preheat oven to 350°F. 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, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
- 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.
- Pour the batter into the Bundt 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.
Makes 6 servings.
