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Gingerbread Cake my Children Beg Me to Make

Gingerbread Cake my Children Beg Me to Make
3/4 cup Guinness stout (the rest is for the cook)
1/2 tsp baking soda
2/3 cup mild molasses
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
2 Tbsp ground ginger (dry and grind your own)
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp finely ground black pepper (optional but makes a great kick in flavor and accents the ginger 
very well)
2 lg eggs
1/2 cup vegetable oil
1 Tbsp finely grated fresh ginger (I always use a heaping tablespoon!)
Preheat oven to 350F, middle rack, grease/flour 8in square pan. In medium saucepan boil stout over medium heat, stir occasionally. Remove from heat, stir in baking soda (mixture will foam). When foaming stops, stir in molasses, brown sugar, granulated sugar, until dissolved - set aside. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl - set aside. Transfer stout mixture to a large bowl. Whisk in eggs, oil, and grated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition. Transfer batter to prepared pan and gently tap pan against counter to remove any trapped air bubbles. Bake until top of cake is just firm to the touch and a toothpick comes out clean, 35-45 minutes. Cool cake on wire rack about 1 hour. Cut into squares and serve warm or at room temperature.