Guinness Stout Ginger Cake

If ginger is your thing, this is most definitely for you.  I sit here writing and contemplating if I should go get another piece…it would be my fourth.  There is something about 10 degree weather that makes you want to bake and eat.  So I did.

Let me mention the incredible flavor this cake has to offer.  It has so much complexity and richness between the Guinness, the molasses, fresh and ground ginger and other spices.  However, the best part is how incredibly moist this is…just look at it.

I truly feel if you are going to gift a loaf, this should be the one.  At the very least try it for yourself, it’s worthwhile to bake up.  I also think it would be splendid with a dollop of whipped cream.  Yum.

Oh, I almost forgot, no mixer is needed, that’s always the best.

Butter a 9 x 5 loaf pan, line the bottom and sides with parchment and grease the parchment with butter as well.  Or 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; this takes about 10 minutes.

In a bowl, whisk together eggs and both sugars.  Whisk in the oil.

In another bowl, combine 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 loaf pan and bake for 1 hour in a 350 degree oven, 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.

Guinness Stout Ginger Cake
Adapted from FOODday – The Oregonian

1 cup Guinness stout
1 cup molasses
1/2 Tablespoon baking soda
3 eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar (do not substitute light brown)
3/4 cup vegetable oil
2 cups all-purpose flour
2 Tablespoons ground ginger
1-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 ground cloves
1/4 teaspoon freshly grated nutmeg (I used ground)
1/8 teaspoon ground cardamom
1 Tablespoon peeled and grated fresh ginger
Sprinkle with confectioner’s sugar, optional
Serve with a dollop of whipped cream, optional

Butter a 9 x 5 loaf pan, line the bottom and sides with parchment and grease the parchment with butter as well.  Or 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; this takes about 10 minutes.

In a bowl, whisk together eggs and both sugars.  Whisk in the oil.

In another bowl, combine 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 loaf pan and bake for 1 hour in a 350 degree oven, 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.

Cooking Notes:  In order for the batter to fit into your loaf pan, you must be using a 9 x 5 pan.  Even though my loaf pan is stamped with that size on the bottom, all of the batter did not fit.  I immediately contacted Danielle Centoni, a food writer for The Oregonian.  She suggested my loaf pan may not be a true 9 x 5 and she was right.  When measured from the inside, my pan was 8.25 x 4.5, therefore, the batter did not completely fit.  The moral of the story, measure your pans from the inside walls to get the true measurements.  I ended up using two of 8 x 4 pans and divided the batter evenly, reducing the cooking time to 45 minutes.  It worked out well but I really wanted that larger, one loaf.

To Give: Wrap loaf or cake in parchment and tie with a ribbon, or wrap again in fabric, a tea towel or colorful tissue before adding ribbon. 

To Keep: Cover cake with plastic wrap and keep at room temperature for up to three days or refrigerate up to a week.  Or wrap well in plastic wrap, place in a zip-top freezer bag and freeze for 2 to 3 months.

One Year Ago: Zinfandel Port Balls

Post a Comment

53 Comments and 1 Reply

  1. Helsie 1

    Wow that cake looks delightful and I know just the person to bake it for……but perhaps I should try it first? !!!!!!!!!!!
    cheers

  2. There really is something about temperatures this low causing us to want to fill up on food, isn’t there? Our daughter recently posted on her blog about a Guinness recipe and as she and her husband love ginger too i think this is a recipe i can make they will both appreciate, plus, the whole house will smell divine as this bakes !Now I have to buy Guinness, another first for me.

  3. wow this sounds amazing with the molasses, spices and ginger. I’ve made stout chocolate cake before and this sounds even better!

  4. This beats my Ginger Bread recipe hands down. Ginger Bread is a winter staple.
    My mom used to make one with what she called a Hard Sauce and ever since I got all of her recipes I’ve been trying to find it with no luck. All I remember is that it was so sweet and a little went a long way.

  5. It does look very deep in flavour Cathy.

  6. Julia 6

    You seem to be on a beer-kick lately… first the sundae now this… This looks much better to me!! And congratulations for showing such self restraint in only eating 3 slices. I

  7. Barbie with a T 7

    I see we are all experiencing the same cold weather symptoms: uncontrolled desire for comforting foods. This cake looks like it is alive with plenty of flavor, and so much moistness. I love the idea of no mixer needed. Do you have a good recipe for a rum cake??

  8. YUM! Making it now…not sure what oven temp should be though? 350?

  9. grace 10

    dark, moist, dense, delicious. heck, you’ve just given me a reason to purchase guinness. :)

  10. A ginger cake with Guinness stout sounds like a perfectly decadent treat! Yum!

  11. Aha, found it–I went to the Oregonian website and was able to find the original recipe. The cooking temp is indeed 350.
    It’s in the oven now and smells sooooo good!

  12. Amanda 13

    It looks incredibly moist Cathy! I am still warming up to ginger, this year I have used it more than ever in my life. :)

  13. I am going to try this out. Looks and sounds delicious. I just cannot share with my class. I might get fired. HA! HA! Thanks. Love your blog!

  14. WOW! That looks scrumptious! I might make that for gift-giving;)

  15. Uhhhh…yum! This would be PERFECT for the upcoming cold arctic weather we’ll be getting. I know what I’m making this weekend…

  16. JAMIE 17

    I always love to click on the one year ago link and was thrilled to revisit the Marshalls gift collection you put together. Wish you had time to do it again this year…..the idea selection was fabulous!

  17. Katrina 18

    I’m really loving ginger this year. The cake looks de-lish!

  18. dawn 19

    Yes! Ginger is my thing! I love this!

  19. Lena in VT 21

    OMG this sounds amazing, love the double use of ginger here!! I am going to gift these to a few friends…thank you!!

  20. June 22

    Perfect cold weather food. Boy would this be great with a cup of hot cider!

  21. Noble Pig 23

    Thanks Cynthia, I added it.

  22. Lisa Sipple 24

    Oh heaven on a plate, making it today!

  23. Bob 25

    Ginger is my thing. I want that wicked bad.

  24. dawn 26

    Wow, now this is cake for me and my friends…love the whipped cream idea too. Your newspaper in that area has great recipes…I just added their site to my favorites. Thanks for always bringing us something worthwhile, you’re the best.

  25. Looks and sounds yummy! I’ve never tried a stout cake but am soooo curious.

  26. I cut this out of FoodDay, but haven’t tried it yet. Looks fantastic. Thanks for the recommendation.

  27. julo 29

    Oh wow. Thank you so much for posting this! I have a holiday party to go to tomorrow and nothing was tickling my fancy, but this sounds perfect! I can’t wait to try it out!

    Do you think a simple cinnamon glaze would be too much? I like to have some kind of topping on my cakes. ;p

  28. Noble Pig 30

    Yes, I do think it would be too much.  A dusting with powdered sugar and bowl of whipped cream next to the cake will do it.  The cake is packed with flavor.

  29. Barbara 31

    Wow. Fabulous cake! It looks so dark and moist. Stout probably makes it perfect, doesn’t it?

  30. Mrs. L 32

    I love cake made with stout. I made one last year for a birthday and it was very yummy! I’ll have to try this version with the ginger, which sounds wonderful.

  31. Marjie 33

    10 degree weather changes your outlook on what your food should be, there’s no doubt! Looks like a marvelous cake, and it’s sturdy enough that you could ship it to someone you might not visit!

  32. That looks super moist and obviously it’s full of flavor. You can’t go wrong with a little booze in your baked goods.

  33. Mary 35

    Isn’t this a wonderful cake. We love it and make it at least once a year. Usually for St. Patrick’s day. Yours looks perfect!

  34. Kate 36

    Husband loves ginger. And stout. What a great combo!

  35. Brian 37

    I saw this recipe in the newspaper also. Too bad Guiness isn’t gluten free. Oh well, I may have to make a smaller version just for myself.

  36. Maura 38

    Just made this tonight, and what a treat! So flavorful and rich, perfect with a little bit of whipped cream.

  37. Debbie 39

    Oh Cathy thank you! I am going to definitely try this. I’ve used Guiness when I made a chocolate stout cake and it adds so much but yet you don’t taste it! I love molasses and your cake sounds so good!

  38. lo 40

    … just more proof that I’ve been away from blog reading for TOO long! All of my favorite things — beer, chocolate, and ginger –all wrapped up into one delicious fudgey dessert. I think I’m in love.

    I’m envisioning mini cupcakes coated with ganache…

  39. Biz 41

    Wow – what an interesting combination of flavors! Love it!

    Have a great weekend Cathy! :D

  40. giz 42

    Really moist indeed. Now, did you use fancy or blackstrap molasses?

  41. Wow, I want this cake for breakfast! The moist crumb looks incredible.

  42. chanel 44

    My husband is loving all of these guiness recipes.

  43. Tricia 45

    Wow, this looks fantastic! And it’s reminding me that I haven’t had a guinness in a really long time!

  44. julo 46

    I made this cake last weekend and it was a hit! The flavor was…well VERY BOLD! hehe. But I thought it was just fantastic. I felt the need to warn people before they ate it that it was very gingery, but it didn’t scare anyone off.

    I actually ended up adding a simple orange glaze with powdered sugar, orange zest and orange juice and just drizzled it over the top. I really liked the hint of orange and thought it complemented the rest of the flavors nicely.

  45. Jeff 47

    Yeah more Guinness recipes! I ended up with a 6 pack of it that I have been using in stews and everything else imaginable.

    You actually gave me a meat idea too because I completely forgot about using molasses with guinness. Back to the marinade idea board!

    Nicely done!

  46. Lisa 48

    Ginger is my thing…and Guinness too! What a wonderful recipe. A great cake to linger over in front of the fire, topped with a great dollop of whipped cream!

  47. Barbara 49

    I made this cake and it is good but very, very gingery. I will definitely make it again, but reduce the ginger by a bit. Still, it is an excellent dessert for dinner, lunch, and even breakfast (I speak from personal experience on that).

  48. Bogey 50

    Could this be made into cupcakes? What modifications would be required? This looks absolutely fabulous.

  49. Nici34 51

    A lot of different persons get know some keys of persuasive term paper writing, nevertheless this does not mean they can create superior quality papers, but a paper writing service would aid to write the academic essay of high quality and show writing ability of students.

  50. Diane 52

    This is the BEST gingerbread that I’ve ever tasted!!! Very rich and moist and spicy.

  51. Rhea Day 53

    would like if you could provide a printable version for your recipes without having to print out several comment pages, Thank you :)

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