12-15-2007, 01:01 PM
For the love of beer!
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Deep Dark Stout Gingerbread
Deep Dark Stout Gingerbread
Makes: 12 or more servings
Time: about 20 mins prep + bake time
Source: Christmas 101
- 2 1/2 cups or 6 dl all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks or 140g unsalted butter, room temperature
- 1 1/4 cups or 3 dl packed light brown sugar
- 2 large eggs + 1 egg yolk
- 1 cup or 2,25 dl dark molasses
- 3/4 cup or or 1,75 dl flat Guinness, room temperature
- confectioners' sugar, for garnish
**It has been said that these sorts of cakes taste quite a bit better if allowed to sit for a day/overnight before serving.
- Open Guinness and pour into a measuring cup about 1 hour before making the cake to warm up and go flat. You can also add just a pinch of salt to accelerate the decarbonation process. Either drink the rest or save it for cooking with another dish.
- Position oven rack to center position and preheat to 350F/175C. Butter and flour the inside of a 12-cup fluted tube/bundt/sokerikakku pan, tapping out the excess flour.
- Sift the flour, ginger, cinnamon, baking powder, baking soda, and salt into a bowl and set aside.
- In a large bowl, cream the butter and sugar together until blended and fluffy, about 3 minutes on medium-high speed. Add eggs one at a time, then the yolk. Add molasses.
- Reduce mixer speed to low. Gradually add flour mixture, alternating with the Guinness. Scrape down the sides of the bowl as needed until the batter is smooth. Pour into prepared pan. Rap pan sharply on the countertop several times to remove bubbles. Level top of the batter with a spatula or spoon.
- Bake for 50-60 minutes or until a cake tester comes out clean.. Cool on a wire cooling rack for 10 minutes. Invert the cake onto wire cooling rack lined with baking paper. Transfer to serving platter, sift confectioners' sugar over the top and serve warm. (If using the pumpkin cake form, trim the tops of the 2 halves with a serrated knife, spread a thin layer of apricot or other jam on the bottom half and place the top half on top of the jam. Remove crumbs or jagged bits and allow to fully cool.) Or cool completely and serve at room temperature. (The gingerbread can be prepared up to 2 days ahead, covered tightly with plastic wrap and stored at room temperature.)
Orange Sauce for Gingerbread
Makes: about 1 3/4 cups
- 1 1/3 cups or 3,25 dl fresh orange juice, orange rinds zested to yield 1 teaspoon zest
- 1/2 cup or 1,25 dl granulated sugar
- 4 teaspoons cornstarch
- 1/8 teaspoon table salt
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice from 1 small lemon
- In small sauce pan bring orange juice, sugar, cornstarch, and salt to boil over medium heat, stirring constantly. Continue to cook until sauce is thick and clear, about 1 minute.
- Remove from heat, then stir in butter, lemon juice, and zest. Serve hot, warm, or at room temperature over gingerbread.