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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Omigosh this is good! Not your typical Irish food, but then again, Guinness is not your typical beer! Ingredients:
1 cup guinness |
1 cup dark molasses (not blackstrap) |
1/2 teaspoon baking soda |
1 1/2 teaspoons baking powder |
2 tablespoons ground ginger |
1 teaspoon ground cinnamon |
1/4 teaspoon ground clove |
1/4 teaspoon ground nutmeg |
pinch of ground cardamom |
3 large eggs |
1 cup firmly packed dark brown sugar |
1 cup granulated sugar |
3 cups all-purpose flour |
3/4 cup vegetable oil |
confectioners sugar for dusting |
10-inch (10- to 12-cup) bundt pan |
topping: unsweetened whipped cream |
Directions:
1. Preheat oven to 350 degrees F.
2. Generously butter bundt pan and dust with flour, knocking out excess.
3. Bring Guinness and molasses to a boil in a large saucepan and remove from heat.
4. Whisk in baking soda. Soda will cause the mixture to foam up. Cool mixture to room temperature.
5. Sift together flour, baking powder and spices in a large bowl.
6. Whisk together eggs and sugars separately from dry ingredients.
7. Whisk in oil with the eggs and sugar, then add molasses mixture.
8. Add wet ingredients to flour mixture and whisk until just combined.
9. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles.
10. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering , about 50 minutes.
11. Cool cake in pan for five minutes. Turn out onto rack and cool completely.
12. Serve cake, dusted with confectioners sugar and/or with whipped cream. Gingerbread is better if made a day ahead of serving. It will keep three days, covered, at room temperature.
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