Claudia Fleming's Guinness Stout Ginger Cake

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Author: Stacey
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 8 portions 1x

Description

Claudia Fleming’s Guinness Stout Ginger Cake is a moist, gingery, mouth-watering delight. You simply must try this.

Ingredients

Units Scale

(should be room temperature)

1 cup Guinness stout beer
1 cup molasses (I used Grandma’s brand)
1/2 tablespoon baking soda
3 large room temperature eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 grapeseed or neutral oil (I used vegetable)
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg (I used from the jar)
1/8 teaspoon ground cardamom
1 tablespoon peeled and grated fresh ginger
Softened butter to butter your cake pan

Optional toppings and sides:

Powdered sugar (for dusting the top)
Ginger ice cream
Caramel sauce
Orange zest for garnish
Canned whipped cream

NOTE: You will need a 9-inch cake pan that is 2 inches deep (needs to be 2 inches!) for this and parchment paper

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Instructions

Preheat your oven to 350 degrees at a time when it is appropriate to do so.
First bring your molasses and Guinness beer to a boil in a pot. You should use a tall pot for this. Once you bring it to a boil, turn heat off and add the baking soda. This will create a lot of foam – so that’s why the tall pot is good. My video shows this well. Remove to a back burner and let it cool back down to room temperature. All the foam should dissipate as well. This will take about 45 minutes.
Once the beer and molasses are back to room temperature and the foam is gone, proceed with the recipe. Add the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom to a large bowl and whisk to combine.
In another bowl, add the eggs, white sugar, dark brown sugar and whisk together until well combined. Then whisk in the oil.
Peel and grate the fresh ginger.
Trace the bottom of the cake pan and cut out a parchment circle for the pan. Using softened butter, generously butter the bottom and sides of your cake pan (use paper towel). Add the parchment circle to the bottom and butter the top of the parchment circle as well. There are pan tips above in the blog post if you want to use a different pan.
Combine the Guinness and molasses mixture with the egg/sugar/oil mixture and mix well.
Whisk the wet mixture into the flour and spices, half at a time. Mix until well blended together. Then add the fresh ginger. Give it a good whisk here and make sure you break up that clump of ginger so it’s evenly distributed.
Pour batter into the buttered cake pan and bake in a preheated oven at 350 degrees for about 50 minutes. Don’t open the oven until the end of cooking process or you risk the cake dropping a bit in the middle.