Guinness Gingerbread

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/2 cups Brown sugar, lightly packed
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 3/4 cups Granulated sugar, fine
  • 1/2 tsp Salt

• Dairy

  • 3/4 cups Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/3 cup Guinness extra stout

Found on cookingwithcurls.com

Description

Ingredients

• For the Cake
• 3/4 cups unsalted butter (softened)
• 1 1/2 Cups lightly packed brown sugar
• 2 Large eggs (at room temperature)
• 1/2 cup molasses
• 2 1/2 Cups unbleached, all-purpose flour
• 1/2 teaspoon salt
• 2 Teaspoons ground cinnamon
• 2 Teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup Guinness® Extra Stout
• For the Glaze
• 3/4 cups extra-fine granulated sugar
• 1/3 cup Guinness® Extra Stout

Directions

• Preheat oven to 350 degrees. Spray a 10 cup Bundt pan liberally with baking spray, set aside.
• Pour Guinness® into a measuring cup and set aside so the bubble have time to go down.
• In a large mixing bowl, beat together the butter and brown sugar until fluffy.
• Add the eggs, one at a time, and beat until well incorporated.
• Stir in the molasses, scraping down the sides to combine the ingredients. Set aside.
• In a smaller bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
• Stir 1/3rd of the flour mixture into the the large bowl. Now add 1/2 of the Guinness® to the bowl.
• Continue alternating between the flour and Guinness®. Mix just until smooth.
• Pour batter into the prepared bundt pan. Tap on the counter to remove air bubbles.
• Place in the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Remove from oven and allow cake to cool for 10 minutes in the pan.
• While the Gingerbread is cool, mix the glaze ingredients together until the sugar dissolves.
• Flip Gingerbread out onto a wire cooling rack and place over a large plate.
• Drizzle the glaze over the warm cake. Move cooling rack to a second large plate and use the glaze to drizzle over the cake once more.
• Serve Gingerbread warm or cold with a dollop of fresh whipped cream.