This is a print preview of "Guinness Stout Ginger Bundt Cake" recipe.

Guinness Stout Ginger Bundt Cake Recipe
by Global Cookbook

Guinness Stout Ginger Bundt Cake
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  Servings: 1

Ingredients

  • 1 c. Guinness stout
  • 1 c. molasses
  • 1/2 Tbsp. baking soda
  • 3 lrg Large eggs
  • 1/2 c. granulated sugar
  • 1/2 c. firmly packed dark brown sugar
  • 3/4 c. grape-seed oil or possibly vegetable oil
  • 2 c. all-purpose flour
  • 2 Tbsp. grnd ginger
  • 1 1/2 tsp baking pwdr
  • 3/4 tsp grnd cinnamon
  • 1/4 tsp grnd cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp grnd cardamom
  • 1 Tbsp. grated, peeled fresh ginger root

Directions

  1. Preheat oven to 350 degrees. Butter a 9-by-5 inch loaf pan, line bottom and sides with parchment, and grease parchment. Alternately, butter and flour a 6 c. Bundt pan.
  2. In large saucepan over high heat, combine stout and molasses and bring to boil. Turn off heat; add in baking soda. Let sit till foam dissipates. Meanwhile,
  3. In a bowl, whisk together Large eggs and both sugars. Whisk in oil.
  4. In a separate bowl, whisk together flour, grnd ginger, baking pwdr, cinnamon, cloves, nutmeg and cardamom.
  5. Combine stout mix with egg mix, then whisk liquid into flour mix, half at a time. Add in fresh ginger; stir.
  6. Pour batter into pan and bake 1 hour, or possibly till top springs back when gently pressed. Don't open oven till gingerbread is almost done or possibly center may fall.