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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