Since we’re on a Guinness kick (Guinness is an Irish brew: see our recipes for Beef and Guinness Pie or Spicy Guinness Mustard), we thought we’d share this luscious dessert recipe for Guinness Stout Gingerbread, which we often make during the fall and winter holiday season. But there’s absolutely no reason this can’t be an all-year treat, because just about everyone loves gingerbread. Serve it in the summer with fresh fruit in place of the whipped cream.
The cakes may be baked up to two days ahead. Cool, cover with plastic wrap, and store them at room temperature.
Guinness Stout Gingerbread
- 1 1/2 cups unsalted butter, melted and cooled
- 1 cup Guinness stout (not extra stout)
- 1 cup dark molasses (not blackstrap)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cups finely chopped crystallized ginger
- 1 cup firmly packed dark brown sugar
- 2 large eggs, lightly beaten
- 1 1/2 tablespoon grated lemon zest (from 2-3 lemons)
- powdered sugar for dusting
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- Preheat oven to 325 degrees.
- Butter two 8” x 8” glass or light-colored metal baking dishes. (NOTE: you may also bake the entire recipe in a 13” x 9” pan. Remember to adjust the cooking time accordingly – larger pan, longer initial baking time before checking with a cake tester or toothpick.)
- Bring Guinness stout and dark molasses to a boil in a large, deep saucepan.
- Remove from heat and whisk in baking soda (it will foam up dramatically); let cool.
- In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.
- In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon.
- Add eggs and lemon zest and stir once more.
- Gradually stir in dry ingredients in four batches, alternating with Guinness mixture.
- Pour batter into greased baking dishes, dividing evenly.
- Bake 30-40 minutes, or until a toothpick inserted into centers comes out clean.
- Cool cakes on a wire rack, then dust tops with powdered sugar.
- Cut each cake into 4-6 squares (or smaller if you have to serve more people) and arrange on a serving platter.
- In a small bowl, whip cream and granulated sugar together until cream holds soft peaks.
- Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.
Makes two 8” cakes, about 8-12 servings depending on how large or small you cut the pieces.
Recipe from Food and Wine Magazine
Crystallized ginger is getting difficult to find, even during the winter holiday season. If you don’t locate it in the Asian food section of your local Lucky’s or Safeway markets, try Penzeys, 771 Santa Cruz Avenue, Menlo Park, where they carry it year ’round.
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