Ingredients
Gingerbread Stout Cake
- 1 cup stout (author used Southern Tier Brewing Company'sOpens in new window Cream Brulee Milk Stout)
- 1 cup dark molasses (not blackstrap)
- 1/2 tsp baking soda
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- Pinch of ground cardamom
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 12 ounces Ale (author used Buffalo Bill’s BreweryOpens in new window Orange Blossom Cream Ale)
- 2 tbsp unsalted butter
- 1 1/2 cups brown sugar, packed
- 1 cup heavy (whipping) cream
- pinch salt
- 1 tsp vanilla extract
Directions
- Gingerbread Stout Cake
- Generously grease and dust with flour (or use baking spray) a 10-inch (10- to 12-cup) bundt pan or 8 mini bundt pans. Set aside.
- Preheat oven to 350°F.
- Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
- Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan (or divide evenly among mini pans) and rap pan sharply on counter to eliminate air bubbles.
- Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes (about 35 minutes for the minis). Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
- Original cake recipe from Epicurious.comOpens in new window.
- Caramel-Ale Sauce
- Pour the stout into a medium saucepan and bring to a low boil.
- Cook, uncovered, stirring occasionally, until reduced by two-thirds.
- Add the butter and brown sugar and cook, stirring only when the mixture is in danger of boiling over, until thick and syrupy, 10 to 15 minutes.
- Slowly stir in the cream (it will splatter up!). Cook another 5 or 6 minutes, until thickened.
- Remove from heat and stir in the vanilla. Cool to warm, it will thicken up more as it cools.
- Pour over stout cake and add ice cream if desired.
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