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Old 12-29-2007, 04:43 AM   #1

Direct to you from Bundt Naked Baking Co. a division of Naked City Brewing, LLC

This has to be the best gingerbread I've ever had. I'ts very moist and flavorful. For this recipe I use Widmer Snow Plow when available or Deschutes Obsidian Stout.

Gingerbread Stout Cake

Butter and Flour for the baking pan
2 1/2 cups all purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/4 cups packed light brown sugar
2 large eggs at room temperature
1 cup molasses
3/4 cup stout, flat at room temperature
confectioner's sugar for garnish

Preheat oven to 350 F

Butter and flour well a bundt cake pan. Sift together all dry ingredients.
Using a hand held mixer set at high, beat butter and sugar in a large bowl until light in texture, about 1 minute. Beat in the eggs, one at a time. Beat in the molasses (the batter may look curdled at this stage - don't worry). Lower the mixer speed to medium. Beat in the flour mixture, one third at a time, scraping down the sides of the bowl often. Beat in the stout.

Scrape the batter into the prepared pan, and smooth the top. bake until a toothpick inserted in the center comes out clean, 50-60 minutes, then unmold onto a rack. Eat warm or cool completely. Dust with confectioner's sugar before serving.

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Ready for the oven
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Out of the oven
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Ready to eat!
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Old 12-29-2007, 09:55 AM   #2
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 98 Times on 62 Posts

Sounds Nice.

I'm out of Stout.
Have a beer on me.

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Old 12-29-2007, 05:19 PM   #3

Wow Orfy, that looks and sounds great. I didn't even see your recipe. I'm going to bake yours as well and do a comparison.

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