Just in time for Valentine’s Day, I offer up my Homemade Guinness Gingerbread Cake to treat your sweet. My honey adores gingerbread, especially when it is homemade and made with loving care.
Deliciously moist, unlike many gingerbread recipes, and not overly sweet, even this savory girl was coming back for seconds. This was probably my first time using Guinness for baking and surely it won’t be the last. Brownies are demanding to be served next. The creamy and smooth stout adds a rich depth of flavor and texture that compliments the fresh ginger. You may use ground ginger, but for the complete gingerbread experience, I highly recommend going fresh. Serve with a glass of your favorite stout and you’ll have the makings for a special evening.
Guinness Gingerbread Cake
- 1 1/4 sticks (10 tablespoons) unsalted butter
- 1 cup brown sugar
- 1/2 cup agave syrup or honey
- 1/2 cup molasses
- 1 cup Guinness or other stout
- 2 1/4 cups unbleached white or spelt flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamon
- 1-inch piece fresh ginger, minced or grated
- 3 eggs
- 1 1/4 cups plain yogurt
- icing sugar for dusting
Generously grease a standard 10-inch bundt pan and preheat an oven to 350°.
In a medium saucepan, combine the butter, sugar, syrup, molasses and Guinness, and stir over medium-low heat until the butter is melted and the mixture is well combined. Remove from heat and set aside.
In a large bowl, whisk the together the flour, baking soda, cinnamon, cloves, nutmeg, cardamon and ginger. In a small bowl, whisk together the eggs and yogurt and transfer to the flour mixture along with the butter and sugar mixture. Whisk until everything is combined and the batter is smooth.
Transfer the batter to the prepared pan and bake in the preheated oven until a cake tester comes out clean — about 50 to 60 minutes. Let sit in the pan for 20 minutes on a wire rack and then invert the cake onto a serving platter or plate. Dust with icing sugar and serve with whipped cream if desired.
Yield one 10-inch cake.