Guinness Ginger Cake
With recent success cooking with beer, I find myself obsessed with different types of dishes. The original recipe comes from Epicurious however Ive modified to use candied ginger, which I usually have on hand
With recent success cooking with beer, I find myself obsessed with different types of dishes. The original recipe comes from Epicurious however Ive modified to use candied ginger, which I usually have on hand
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup molasses
- 1/4 teaspoon cloves ground
- 1 cup guinness beer or similar stout
- 1/2 tablespoon baking soda
- 1/2 cup sugar granulated
- 1/2 cup brown sugar firmly packed
- 2 cups flour all-purpose
- 2 tablespoons ginger ground
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon cinnamon ground
- 1/4 teasoon nutmeg ground
- 1 tablespoon candied ginger finely minced
- Carbohydrate 90.3671193125 g
- Cholesterol 317.25 mg
- Fat 18.7033251875 g
- Fiber 1.08079875838906 g
- Protein 12.716543875 g
- Saturated Fat 3.195474251425 g
- Serving Size 1 1 Serving (213g)
- Sodium 363.798294052054 mg
- Sugar 89.2863205541109 g
- Trans Fat 1.490522644515 g
- Calories 579 calories
Step-by-step
- Preheat oven to 350°F.
- Spray the sides of 9 x 5 loaf pan with non-stick spray, and line the bottom with parchment; spray with non-stick spray.
- In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.
- Turn off the heat and slowly add the baking soda.
- Allow to sit until the foam dissipates.
- Meanwhile, in a bowl, whisk together the eggs and both sugars.
- Whisk in the oil.
- In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg.
- Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.
- Add the candied ginger and stir to combine.
- Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.
- NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.
- Transfer to a wire rack to cool.
The Chemical Reaction of Stout and Molasses
Combining stout and molasses in a saucepan over high heat creates a highly alkaline environment when baking soda is introduced off the heat. Carbon dioxide releases rapidly during this foaming stage, requiring a spacious saucepan to prevent overflow. Stouts provide acidity that neutralizes the heavy, bitter sweetness of molasses while adding deep malt notes.
Spices and Sugar Ratios
Granulated sugar and packed brown sugar balance moisture and structure, ensuring the high volume of flour hydrates correctly. Ground ginger, cinnamon, cloves, and nutmeg interact with the lipids from vegetable oil and eggs to yield a tender crumb. Candied ginger distributes pockets of concentrated sharpness throughout the dense batter.
Thermal Control and Baking Mechanics
Preheating the oven to 350°F establishes the initial rise needed for a 9x5 loaf pan. Keeping the oven door closed during the one-hour bake prevents thermal shock from deflating the rising center. Testing for doneness requires pressing the top firmly until it springs back before transferring the pan to a wire rack.
