Guinness Gingerbread {recipe}

Guinness Gingerbread

There are essentially two top recipes for Guinness Gingerbread that I’ve seen. If you have easy access to golden syrup, then you can try Nigella Lawson’s recipe. I don’t even know what golden syrup is, so I went with the recipe from Gramercy Tavern, which uses the more familiar ingredient to me, molasses…

(Fine Cooking has a cupcake adaptation of the Gramercy Tavern recipe, which is essentially half the recipe, with the addition of minced candied ginger to the batter, plus Lime Frosting.)

The original recipe for Guinness Gingerbread from Gramercy Tavern is written to yield a 10-inch bundt cake. I don’t have a bundt pan and didn’t want to buy one for one cake, never to be used again. Or potentially tempting me to bake even more, which I just can’t afford. Financially, nor ass-ly.

So, I halved the recipe and baked the gingerbread in an 8-inch round springform pan, very heavily greased with butter, floured, and lined with parchment paper. I toyed with the idea of serving the cake with a whiskey-spiked mascarpone cream because doesn’t that just sound so right?! And that’s it. I toyed with it, then I got lazybusy and ended up with simple, very subtly sweetened whipped cream.

The Guinness Gingerbread recipe is re-printed below in its original form, almost entirely as it is found on epicurious.com, with my notes in italics.
Guinness stout beer bottle, measuring cup

Guinness gingerbread top down, closeup

Guinness gingerbread on cake stand

Guinness gingerbread on cake stand powdered sugar

Guinness gingerbread - top with powdered sugar

Guinness gingerbread slice powdered sugar

Guinness gingerbread on table

Guinness gingerbread on table

Guinness Gingerbread {recipe}

serves 8-12

INGREDIENTS

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses, not blackstrap
½ teaspoon baking soda
2 cups all-purpose flour
1 ½ teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
pinch of ground cardamom (TDL note: didn’t have cardamom, used allspice)
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
¾ cup vegetable oil
confectioners sugar for dusting
whipped cream
The Delicious Life addition: candied ginger

Special Equipment

a 10-inch (10- to 12-cup) bundt pan (The Delicious Life’s half-ass version in an 8-inch round springform pan)

DIRECTIONS

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

(The Delicious Life note: I also lined the bottom of my springform pan with a round of parchment paper and buttered/floured that, too. You can never be too greased and floured when there’s molasses involved, y’know?)

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.

(The Delicious Life note: I also added a piece of candied ginger to each piece.)

Epicurious Cooks’ notes:

  • …tested with Grandma’s brand green-label molasses.
  • …gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.

More Gingerbread Recipes

Guinness gingerbread slice

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{ 19 comments… read them below or add one }

1 Vespa Woolf December 28, 2012 at 3:25 am

What a beautiful and tasty idea! We have a sweet stout here that would work well. Can’t wait to try this!

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2 Joy December 28, 2012 at 12:53 pm

Mmmm, I can almost taste it! Would it work without the beer, using something else instead? I don’t often have beer on hand, so if something else wold work in its stead, that would be a lot easier.

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3 Sarah J. Gim December 29, 2012 at 12:16 pm

Hey Joy! I am not sure how the chemistry of something other than beer would work in this recipe… If you don’t have beer on hand, I would try the Gingerbread recipe from the Baking Illustrated cookbook (link above). No beer, though it does use buttermilk! (which I never seem to have on hand!)

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4 lia December 28, 2012 at 5:42 pm

I make this frequently using two standard loaf pans. One to keep and one for a gift. Will try next time with the loaf pan AND a springform. So pretty that way.

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5 Sarah J. Gim December 29, 2012 at 12:14 pm

Too generous. If I made two loaves of gingerbread, um… I’d eat them both ha. :)

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6 Ellen December 28, 2012 at 8:51 pm

Funny, I just made gingerbread too! I used the cook’s illustrated recipe which was goooood but I should make this so I have an excuse to buy cream and whiskey to top it.

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7 Sarah J. Gim December 29, 2012 at 12:13 pm

Hey Ellen! Is the Cook’s Illustrated recipe for gingerbread the same as the one printed in the Baking Illustrated cookbook? If so, I’ve made it before, too and LOVE it!

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8 Ellen December 29, 2012 at 6:20 pm

Yes, it was the Baking Illustrated, that is what I meant! That book is worth it’s weight in butter. Well, it’s worth more than that really but butter sounded better…

9 Melissa December 28, 2012 at 10:31 pm

Sounds really good!

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10 Matt December 30, 2012 at 5:21 pm

Yum. I can’t wait to try this out. Any pointers for someone baking at High Alt? CO

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11 gingervillage January 2, 2013 at 11:33 am

I like gingerbread men. And women. And children. One day I will bake a gingerbread village and eat them all. With a shot of whiskey marscapone creme. It takes a village (of ginger) to fill me up.

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12 H.C. January 3, 2013 at 5:01 pm

Ha, I found this recipe in Nigella’s Kitchen cookbook and made it in November; instead of golden syrup I split the difference between maple syrup & honey. I loved the result, though will ramp up on the sweet spices next time I make it.

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13 Jenn and Seth January 8, 2013 at 8:33 pm

i made a gingerbread cake just a few weeks ago and now i am totally craving it again! this guinness version sounds amazing, and i am definitely foreseeing it being baked very soon

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14 Shea January 10, 2013 at 5:50 pm

makes me wish i didn’t have a gluten allergy… looks soooooo yummy! #agirlcandream

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15 Justin Chao February 10, 2013 at 10:10 pm

Looks good! I like the candied ginger. So pretty in the whipped cream.

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16 Anne Salter November 30, 2014 at 5:30 am

in case you decide to try the recipe with golden syrup: it’s similar to corn syrup and can be found at the grocery store next to corn syrup; however, it’s imported from England and is not cheap – $4 for a small jar.

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17 Ashley Walker January 8, 2017 at 7:13 am

I know that this was posted four years ago, so I apologize for needing to ask for clarification. The gingerbread looks delicious, and I’d like to halve the recipe as well to make it in an 8×8 pan. Do you remember how many eggs you used? The original recipe calls for 3, so I’m not sure whether to use 1, 2, or something in between. Thanks!!

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18 TheDelicious January 8, 2017 at 2:08 pm

Hi Ashley! thanks for asking! For my halved version, I used 1 egg and 1 yolk! I figured the fat from the addition of just the yolk wouldn’t hurt :)

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19 Ryan Goodwin December 8, 2017 at 11:08 am

Love this recipe. The intensity of the spices. New Christmas tradition right here. I compete with my Mom on Bundt Cakes and I’m thinking this could potentially be the victory this year. I used a 6-cup bundt and recorded my process if anyone needs video. https://craftlog.com/us/cooking/gramercy-tavern-gingerbread-cake-SfmZ

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