Ingredients Jump to Instructions ↓

  1. 1 cup Guinness stout

  2. 1 cup molasses

  3. 1/2 tablespoon baking soda

  4. 3 large eggs

  5. 1/2 cup granulated sugar

  6. 1/2 cup firmly packed dark brown sugar

  7. 3/4 cup grapeseed or vegetable oil

  8. 2 cups all-purpose flour

  9. 2 tablespoons ground ginger

  10. 1 1/2 teaspoons baking powder

  11. 3/4 teaspoon ground cinnamon

  12. 1/4 teaspoon ground cloves

  13. 1/4 teaspoon freshly grated nutmeg

  14. 1/8 teaspoon ground cardamom

  15. 1 tablespoon grated, peeled fresh gingerroot

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.

  2. 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.

  3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

  4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.

  5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

  6. Pour the batter into the loaf 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 may fall slightly. Transfer to a wire rack to cool.


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