This gingerbread stout cake is the perfect combination of sweet and spicy. Made with fresh ginger and dark ale, it’s a unique twist on an old classic. The flavors are rich and complex, with a hint of spice that will leave you wanting more. Plus, the aroma that fills your home while it’s baking is enough to make your mouth water – so be sure to set aside some time to savor the experience!
For 1 people
- 1 bottle (12 oz.) of Stout or dark ale
- 6 tablespoons room temperature of Butter
- 1/2 cup of Sugar
- 3/4 cup of Molasses
- 2 of Eggs
- 2 1/4 cups of All-purpose flour
- 2 teaspoons of Baking soda
- 1 1/2 teaspoons (2 tablespoons fresh ground ginger) of Ground ginger
- 1 teaspoon of Ground allspice
- 1 teaspoon of Cinnamon
- 1/4 teaspoon of Ground cloves
- 1/4 teaspoon of Salt
- 1/2 cup of Chopped crystallized ginger
- Start by bringing the stout to a boil in a small saucepan. Simmer for 3-4 minutes, until reduced to 1 1/4 cups. Remove from heat.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the molasses and eggs and mix until combined.
- In a separate bowl, sift together the flour, baking soda, spices and salt. Gradually add the flour mixture and warm stout to the butter mixture, mixing well after each addition.
- Spoon batter into a greased 8 x 8 inch pan. For a 9 x 9 pan, bake for a little less time.
- Bake in a 350°F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Optionally, add 1/2 cup of chopped crystallized ginger for extra flavor.
This gingerbread stout cake is an amazing treat for the whole family. The fragrant aromas of spices and dark ale fill your kitchen as the cake bakes, and the combination of sweet and spicy flavors will be sure to have everyone coming back for more. Plus, it only takes a few minutes to make, so you can enjoy a freshly baked treat with minimal effort. So why not give it a try?