Sunday, January 18, 2009

Guinness Gingerbread

My entry for the Food Moly, Guinness Gingerbread. I know it sounds weird, but it's really moist and yummy. I just have to add my sign-in page and then I'm all set to mail it off to whomever wants it next.


1 Cup Guinness Stout
1 Cup molasses
1/2 Tbl. baking soda
3 large eggs
1/2 Cup white sugar
1/2 Cup brown sugar
3/4 Cup vegetable oil
2 Cups all purpose flour
2 Tbl. ground ginger
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/8 tsp. cardamom
1 Tbl. peeled, grated fresh ginger


- Preheat oven to 350°F.

- In a large saucepan, over high heat, bring the stout and molasses to a boil. Turn off the heat and add baking soda. It will foam a lot. Allow to sit until the foam dissipates.

- Whisk eggs and both sugars together, add oil and whisk to blend.

- In a separate bowl, whisk together the dry ingredients - flour, ground ginger, cinnamon, baking powder, cloves, nutmeg, cardamom.

- Combine the stout mixture with the egg mixture until blended. Whisk the wet ingredients into the dry, a half at a time. Add the fresh ginger.

- Pour into a 9" x 5" loaf pan or a 6 cup bundt pan (nonstick or buttered and floured). Bake for 1 hour or until the top springs back when gently pressed. Don't open the oven while baking or the center may fall. Cool on a wire rack. Turn out onto a plate and dust with powdered sugar or serve with whipped cream.


Lynne said...

Yum! Thats a recipe I am going to have to try very soon indeed !! :-)

Marty Harris said...

The recipe so yummy. The drawing so charming! Bump in Guinness sales!!

Donna said...

my tummy is growling!