GUINNESS GINGER CAKE
With recent success cooking with beer, I find myself obsessed with different types of dishes. The original recipe comes from Epicurious (Gramercy Tavern NYC) however I've modified to use candied ginger, which i usually have on hand
Provided by Galley Wench
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter and 9 x 5 loaf pan and line the bottom with parchment and grease the parchment.
- 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.
Nutrition Facts : Calories 4502.4, Fat 181.3, SaturatedFat 26.8, Cholesterol 558, Sodium 2811.6, Carbohydrate 671.3, Fiber 9.6, Sugar 395.3, Protein 47
GUINNESS STOUT GINGER CAKE
Make and share this Guinness Stout Ginger Cake recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°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.
- In a large saucepan over high heat, combine the stout and molasses and bring to a boil.
- Turn off the heat and 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, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
- Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
- Add the fresh ginger and stir to combine.
- Pour the batter into the loaf pan and bake for 1-hour, or until the top springs back when gently pressed; do not open the oven until the gingerbread is almost done or the center will fall slightly.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 704.4, Fat 22.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 209.6, Carbohydrate 95.6, Fiber 1.2, Sugar 49.4, Protein 7.4
GUINNESS STOUT GINGER CAKE
Provided by Claudia Fleming
Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°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. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
- 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the 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 fresh ginger and stir to combine.
- 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
GUINNESS GINGERBREAD
Provided by Nigella Lawson : Food Network
Time 55m
Yield 24 small, squat squares or 16 generous rectangular slabs
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
RICH GUINNESS CAKE
Made this as a dessert for St Patrick. Got the recipe from Veg Times. Used it with my recipe of Guinness Syrup (#167683).
Provided by Engineer in the Kit
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Butter 8-inch round cake pan. Line with parchment or wax paper. Butter paper.
- Bring stout and butter to a simmer in heavy saucepan over medium heat. Add cocoa; whisk until smooth. Cool slightly.
- Whisk flour, sugar, baking soda and salt in large bowl to blend; set aside.
- Beat egg, yolk and sour cream with electric mixer in another large bowl to blend. Add stout-chocolate mixture to egg mixture, and beat just to combine.
- Add flour mixture and beat 30 seconds on slowest speed. Fold batter using rubber spatula until completely combined; pour into prepared pan.
- Bake about 50 to 55 minutes, or until tester inserted into center of cake comes out clean. Transfer to rack; cool.
- Once it is cool, prepare syrup (can use my recipe of Guinness syrup). Cut a piece of the cake, put in a glass, add some ice cream and drizzle the warm syrup on top. Enjoy!
Nutrition Facts : Calories 328, Fat 16.4, SaturatedFat 10, Cholesterol 79.4, Sodium 261.5, Carbohydrate 43, Fiber 1.9, Sugar 26.8, Protein 4.1
GUINNESS CAKE
Make and share this Guinness Cake recipe from Food.com.
Provided by Millereg
Categories Breads
Time 1h25m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 13
Steps:
- To make the cake-----------.
- Grease and line two 8-inch cake pans, and preheat the oven to 350F degrees.
- Cream butter and sugar together.
- Gradually beat in the eggs.
- Sift the flour, baking powder and baking soda into a separate bowl.
- Stir Guinness into cocoa.
- Carefully fold in alternate quantities of flour and cocoa to butter/sugar mixture.
- Spread mixture into pans and bake for 30-35 minutes.
- Leave to cool in pans for 5 minutes before turning out.
- To make the icing---------.
- Melt chocolate with Guinness, and then beat in butter and leave to cool a little before beating in icing sugar.
- Remove ¼ of icing and stir in chopped walnuts.
- When icing has cooled to a spreadable consistency, sandwich cake with walnut icing and use rest for top and sides.
- Decorate with walnut halves and grated chocolate.
Nutrition Facts : Calories 622.2, Fat 26, SaturatedFat 14.8, Cholesterol 77, Sodium 236.8, Carbohydrate 77.3, Fiber 5, Sugar 43.3, Protein 8.2
THE MARROW'S GINGER STOUT CAKE
This is a rich, fragrant ginger cake with a crunchy raw-sugar coating and moist crumb. The combination of grated fresh ginger root and powdered ginger, along with black pepper and cloves, gives it a particularly intense spice flavor. Make sure to use a good stout here. Since you'll only use part of a bottle, choose one you'd be happy to finish off while the cake is in the oven. As with most gingerbread, this is a good keeping cake, and can be made a day or two ahead. Store it wrapped in foil at room temperature. Then serve it with cream whipped with a little crème fraiche or sour cream for tartness, which will offset all that crunchy sugar coating the cake.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Grease a Bundt pan well with the softened butter. Coat the entire pan with raw sugar so that it sticks to the butter. Turn the pan over to dump out any excess sugar.
- Add the stout and molasses to a medium saucepan and bring to a simmer. Remove from the heat. Carefully whisk in the baking soda and let cool to room temperature. Be careful as the stout mixture will bubble up.
- Sift together the flour, ground spices, pepper and salt. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, mix the fresh ginger, eggs, vanilla extract, dark brown sugar, and granulated sugar on medium speed for five minutes.
- Turn the mixer down to low speed and add the oil. Mix for another 5 minutes. Slowly add the stout mixture and mix for another 5 minutes.
- Carefully add the dry ingredients in two parts, mixing well in between each addition.
- Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester comes out clean. Let the cake cool for 15 minutes and then flip upside down to release while still warm. Let cool completely.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 14 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 64 grams, TransFat 0 grams
GUINNESS STOUT LAYER CAKE
Guinness is my favorite beer - I can't wait to try this cake. Be sure to use a dark beer if you don't care for Guinness as a light beer will make the recipe taste different. Recipe Source Relish Mag
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- To prepare syrup, combine all ingredients in a small, heavy saucepan, whisking until smooth. Heat over medium heat, until sugar dissolves and syrup is smooth.
- To prepare cake, pour stout over currants; cover and soak until plump.
- Drain currants, reserving stout. Add stout to a small saucepan. Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat; add semisweet chocolate, stirring until chocolate melts. Cool slightly. Stir in buttermilk.
- Preheat oven to 350°F
- Combine 2 tablespoons cocoa, 2 tablespoons sugar and 2 tablespoons flour. Coat two 8- or 9-inch square or round cake pans with cooking spray; dust with cocoa mixture.
- Beat butter with a mixer at medium speed until smooth. Gradually beat in 1/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla.
- Combine 2 cups flour with baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with chocolate mixture, stirring until blended. (Batter may look curdled.) Stir in currants.
- Divide batter between pans. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes; invert onto rack.
- Poke tops of cake layers with a skewer or toothpick. Spoon Drizzling Syrup over tops. Place one layer on a platter. Spread warmed jelly over layer on the platter. Chill 30 minutes. Cover jelly with about a quarter of the Bittersweet Icing. Place second layer on top.
- Ice top and sides of the cake with the remaining icing. Press nuts into sides of cake.
Nutrition Facts : Calories 408.3, Fat 11.5, SaturatedFat 6.8, Cholesterol 73.7, Sodium 264.2, Carbohydrate 62.4, Fiber 2.7, Sugar 38.1, Protein 6
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