3/4 c. finely chopped cyrstallized ginger (or amount needed to cover the top of the cake)
1/2 c. firmly packed brown sugar
1 large eggs, lightly beaten
3/4 T grated lemon zest (optional)
powdered sugar for dusting
1 c whipping cream, whipped with powdered sugar and vanilla
Preheat oven to 325. Butter 8-by-8 in glass baking dish (or white
scalloped tart pan). Bring Guiness stout and molasses to boil in a
2-cup measuring cup in microwave. Whisk in baking soda (it will
foam up dramatically); let cool. In a bowl, sift together cinnamon,
ginger, cloves, salt and flour.
In a large bowl, combine melted butter and brown sugar. Stir
together with a wooden spoon. Add eggs and lemon zest (if using)
and stir once more. Gradually stir in dry ingredients. Pour batter
into greased baking dish. Sprinkle top of cake evenly with 1/2 c.
Bake 30 to 40 minutes, or until a toothpick inserted into center
comes out clean. Cool in pan, then dust with powdered sugar.
Serve cake with dollop of whipped cream sprinkled with ginger.
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