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.
MORE GUINNESS RECIPES YOU MIGHT ENJOY:
Guinness Stout Ginger Cake
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.
Helsie says
Wow that cake looks delightful and I know just the person to bake it for……but perhaps I should try it first? !!!!!!!!!!!
cheers
KathyB. says
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.
pigpigscorner says
wow this sounds amazing with the molasses, spices and ginger. I’ve made stout chocolate cake before and this sounds even better!
Melissa says
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.
bellini valli says
It does look very deep in flavour Cathy.
Julia says
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
Barbie with a T says
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??
Cynthia S says
YUM! Making it now…not sure what oven temp should be though? 350?
Tammy says
My mouth is watering!
grace says
dark, moist, dense, delicious. heck, you’ve just given me a reason to purchase guinness. đŸ™‚
Natasha - 5 Star Foodie says
A ginger cake with Guinness stout sounds like a perfectly decadent treat! Yum!
Cynthia S. says
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!
Amanda says
It looks incredibly moist Cathy! I am still warming up to ginger, this year I have used it more than ever in my life. đŸ™‚
The Teacher Cooks says
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!
Mental P Mama says
WOW! That looks scrumptious! I might make that for gift-giving;)
Jennifer says
Uhhhh…yum! This would be PERFECT for the upcoming cold arctic weather we’ll be getting. I know what I’m making this weekend…
JAMIE says
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!
Katrina says
I’m really loving ginger this year. The cake looks de-lish!
dawn says
Yes! Ginger is my thing! I love this!
My Year on the Grill says
a great use for a great beer!
Lena in VT says
OMG this sounds amazing, love the double use of ginger here!! I am going to gift these to a few friends…thank you!!
June says
Perfect cold weather food. Boy would this be great with a cup of hot cider!
Noble Pig says
Thanks Cynthia, I added it.
Lisa Sipple says
Oh heaven on a plate, making it today!
Bob says
Ginger is my thing. I want that wicked bad.
dawn says
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.
Xiaolu at 6 Bittersweets says
Looks and sounds yummy! I’ve never tried a stout cake but am soooo curious.
Cathy at Wives with Knives says
I cut this out of FoodDay, but haven’t tried it yet. Looks fantastic. Thanks for the recommendation.
julo says
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
Noble Pig says
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.
Barbara says
Wow. Fabulous cake! It looks so dark and moist. Stout probably makes it perfect, doesn’t it?
Mrs. L says
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.
Marjie says
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!
The Duo Dishes says
That looks super moist and obviously it’s full of flavor. You can’t go wrong with a little booze in your baked goods.
Mary says
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!
Kate says
Husband loves ginger. And stout. What a great combo!
Brian says
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.
Maura says
Just made this tonight, and what a treat! So flavorful and rich, perfect with a little bit of whipped cream.
Debbie says
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!
lo says
… 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…
Biz says
Wow – what an interesting combination of flavors! Love it!
Have a great weekend Cathy! đŸ˜€
giz says
Really moist indeed. Now, did you use fancy or blackstrap molasses?
lisaiscooking says
Wow, I want this cake for breakfast! The moist crumb looks incredible.
chanel says
My husband is loving all of these guiness recipes.
Tricia says
Wow, this looks fantastic! And it’s reminding me that I haven’t had a guinness in a really long time!
julo says
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.
Jeff says
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!
Lisa says
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!
Barbara says
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).
Bogey says
Could this be made into cupcakes? What modifications would be required? This looks absolutely fabulous.
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Diane says
This is the BEST gingerbread that I’ve ever tasted!!! Very rich and moist and spicy.
Rhea Day says
would like if you could provide a printable version for your recipes without having to print out several comment pages, Thank you đŸ™‚
Cathy says
My newer recipes are printable until I convert all the old ones. Just copy and paste the recipe into a word document so you don’t print out all the other stuff.
Yvonne says
So I don’t drink … do you think if I walked into a pub they would sell me 1 cup of Guinness? Don’t suppose there would be anythng else that could possibly substitute there ???
Cathy says
No, but you could buy one can at the market.
Luanne Steven says
This is the best Guinness spice cake recipe, the texture and deep warmth from the spices is perfect, we just love it with a few pear halves across the top (less guilt). From Luanne in Tasmania.
Renie B says
Best gingerbread I’ve ever eaten. Made once as a loaf and again as cupcakes. Recipe makes 24 cupcakes. Bake at 350 for 20-25 mins. Piped with a not-too-sweet cream cheese frosting and chopped candies ginger bits. This will be my go-to gingerbread recipe!