Guiness Ginger Spice Cake

One of my colleague recently announce she was pregnant, that explains why she is constantly sick. Since she let the cat out of the bag she mention that the only thing that help keeps food down and not in the toilet was ginger. She has been having that in all forms like tea, candied ginger, ginger biscuits, etc. So I thought I'd make this cake for her, gives her another variety of eating ginger.



Stout & molasses mixture after adding the baking soda

Ingredients:

• 1 cup Guinness stout
• 1 cup molasses
• 1/2 tablespoon baking soda
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 3/4 cup grapeseed or 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, peeled fresh gingerroot

Batter ready for oven

Preparation:

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. 

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.

The mistake I make was not to line the cake tin with parchment paper and I had a hard time trying to get the cake out without disfiguring it. Since molasses was involve the cake turn out really sticky and stuck really well to the wall and base of the tin. Although the ends was broken off in the struggle I still manage to save the middle part.

It's not one of the best looking cake that's probably why I forgot to take a picture of the end product, but it was moist and you could get the predominant taste of ginger in every bite. If you are not a fan of ginger this will not appeal to you but my colleague absolutely loved it and she was grateful.