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Category: Desserts

Guinness Stout ginger cake

Guinness Stout ginger cake
Lawrence K. Ho / Los Angeles Times

Desserts are supposed to be sweet, but they need to be more than that as well. Too often, though, you taste nothing but the sugar. One way to overcome this is to incorporate some savory elements into your dessert recipes. ... Read more

Active work time: 30 minutes | Total preparation time: 1 1/2 hours | Serves 8
Note: In this recipe, stout is substituted for the water or coffee used in most gingerbread recipes. Stout is a dark brown beer that is heavier and sweeter than a porter, another dark beer. I find it adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea or a beer!.
  • 1 cup stout, preferably Guinness
  • 1 cup molasses
  • 1/2 tablespoon baking soda
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 3/4 cup grapeseed or vegetable oil
  • 2 cups flour
  • 2 tablespoons ground ginger
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cardamom
  • 1 tablespoon grated ginger root

Step 1Heat the oven to 350 degrees. Butter a 9x5-inch loaf pan, line the bottom and sides with parchment and grease the parchment. (Alternatively, butter and flour a 6-cup bundt pan.)

Step 2Combine the stout and molasses in a large saucepan over high heat and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

Step 3Meanwhile, whisk together the eggs and the granulated and brown sugars in a bowl. Whisk in the oil.

Step 4In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.

Step 5Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the grated ginger and stir to combine.

Step 6Pour the batter into the loaf pan and bake until the top springs back when gently pressed, 1 hour. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool.

Each serving:
556 calories; 353 mg sodium; 77 mg cholesterol; 23 grams fat; 2 grams saturated fat; 81 grams carbohydrates; 6 grams protein; 1.19 grams fiber.
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