Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Stout, preferably Guinness - seeNote

  2. 1 cup 237ml Molasses

  3. 1/2 tablespoon 7 1/2ml Baking soda

  4. 3 Eggs

  5. 1/2 cup 99g / 3 1/2oz Granulated sugar

  6. 1/2 cup 80g / 2.8oz Dark brown sugar - (packed)

  7. 3/4 cup 177ml Grapeseed or vegetable oil

  8. 2 cups 125g / 4.4oz Flour

  9. 2 tablespoons 30ml Ground ginger

  10. 1 1/2 teaspoons 7 1/2ml Baking powder

  11. 3/4 teaspoon 3.8ml Ground cinnamon

  12. 1/4 teaspoon 1 1/3ml Ground cloves

  13. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg

  14. 1/8 teaspoon 0.6ml Ground cardamom

  15. 1 tablespoon 15ml Grated ginger root

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: In this recipe, stout is substituted for the water or coffee used in most gingerbread recipes. Stout is a dark brown beer that is heavier and sweeter than a porter, another dark beer. It adds a lot of richness and underscores the spices. Heat the oven to 350 degrees. Butter a 9- by 5-inch loaf pan, line the bottom and sides with parchment and grease the parchment. (Alternatively, butter and flour a 6-cup bundt pan.) Combine the stout and molasses in a large saucepan over high heat and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates. Meanwhile, whisk together the eggs and the granulated and brown sugars in a bowl. Whisk in the oil. In a separate bowl, whisk together the 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 grated ginger and stir to combine. Pour the batter into the loaf pan and bake until the top springs back when gently pressed, 1 hour. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea or a beer! This recipe yields 8 servings. Each serving: 556 calories; 353 mg sodium; 77 mg cholesterol; 23 grams fat; 2 grams saturated fat; 81 grams carbohydrates; 6 grams protein; 1.19 grams fiber.


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