Guinness and Ginger Loaf

Guinness and Ginger Loaf is a fabulous holiday cake. It is particularly beautiful when decorated with a vanilla glaze and candied ginger.

Guinness and Ginger Loaf

Ingredients

  • 1 cup Guinness stout
  • 1 cup molasses
  • 1/2 tablespoon baking soda
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 3/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cardamom
  • 1 tablespoon grated ginger root

Instructions

  1. Heat the oven to 350 degrees F. Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment and grease the parchment. (Alternatively, butter and flour a 6-cup Bundt pan.
  2. Combine the stout and molasses in a large saucepan over high heat and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam disappears.
  3. Meanwhile, whisk together the eggs and the granulated white and brown sugars in a bowl. Whisk in the vegetable oil.
  4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
  5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the grated ginger and stir to combine.
  6. Pour the batter into the loaf pan and bake until the top springs back when gently pressed, 1 hour. Do not open the oven until the gingerbread is almost done or the center may fall slightly.
  7. Transfer to a wire rack to cool.
  8. The top may be glazed, if desired, with a vanilla glaze, and decorated with candied ginger. Alternatively, it may be dusted with confectioners' sugar, if desired.

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