Ginger and Stout Cake
Over a year ago
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Ingredients
- 1 Cup Guiness or similar Stout
- 1 Cup Molasses
- ½ tbsp Baking Soda
- 3 Large Eggs
- ½ Cup Granulated Sugar
- ½ Cup Packed Brown Sugar
- ¾ Cup Vegetable Oil
- 2 tbsp Ground Ginger
- 1½ tsp Baing Powder
- 1 tsp Ground Cinnamon
- 1 tsp Cloves
- ¼ tbsp Nutmeg
- ½ tbsp Cardamon
- 1 tbsp Grated Ginger
- 1/3 Cup Granulated Sugar
- 1 tbsp Cornstarch
- ¾ Cup Cold Water
Accompaniment
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Description
This is a cake which everyone seems to love, it can be served as a desert after almost all sorts of meal, light or heavy.
Method
-
1
The Cake Itself:
1. Preheat the oven to 220 degrees
2. This cake is traditionally in a loaf form however it also works as a layered cake so either grease a 9 inch loaf tin or two shallower cake tins.
3. In a small saucepan bring the stout and molasses to the boil, bring it off the heat and slowly stir in the baking soda and leave to sit.
4. Whisk the eggs and add the sugar and oil.
5. In a large bowl mix the flour, baking powder and spices.
6. Pour the molasses mixture into the egg mixture and fold into the flour mixture resulting in a thick cake mix.
7. Mix in the Ginger and pour into the cake tins.
8. Bake for 1 hour in the preheated oven and check regularly.
The Lemon Sauce:
1. In a small saucepan at medium heat whisk together the cornstarch and sugar and add the water.
2. Stir in the juice and place in the fridge.
3. Once the cake is out of the oven and fully cooled pour the sauce over the top or serve in a jug alongside the cake when served.
Enjoy!
Chef's Tips
Spread the grated ginger evenly across the mixture to avoid biting into a big clump
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