Every Christmas season has its misadventures: the gift thoughtfully purchased in July that can’t be located when you're ready to wrap it. The string of bulbs that worked when you tested them but won’t light on the tree. The cookies that crumble as you’re lifting them from the baking sheet.
The Guinness Stout Ginger Cake that fails to rise properly. Ah, yes. Robert was excited to make this dessert for Christmas dinner last year, but inadvertently omitted the baking powder when assembling the cake’s dry ingredients. The result was a short Stout cake rather than a tall one.
He re-baked it in the wee small hours of Christmas morning, bless his heart. But not before a shopping expedition for Guinness Stout in Bridgeport, NY – a one-stoplight and three-convenience store village -- on Christmas Eve.
Guinness Stout Ginger Cake is a grand dessert, as memorable for its flavor and presentation as it is for the story behind it. It’s full-bodied in texture and a little outspoken in taste, thanks to molasses, fresh ginger, ground ginger, cloves and cardamom.
Looking for a festive finish to a holiday dinner party? This is it. Don't forget the baking powder!
While the cake bakes, prepare a big bowl of lightly sweetened whipped cream.
Grammercy Tavern Guinness Stout Ginger Cake
You will need:
1 cup Guinness Stout
1 cup molasses
½ teaspoon baking soda
3 large eggs
½ cup granulated sugar
½ cup firmly packed dark brown sugar
¾ cup vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1½ teaspoons baking powder
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot
Preheat oven to 350 degrees. 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.
Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
In a separate bowl, which together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
Pour the batter into the pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done or the center will fall slightly. Transfer to wire rack to cool.
Serve with sweetened whipped cream. Makes 12 servings.