This recipe creates a full-flavored, moist gingerbread cake that pairs perfectly with a cup of Irish Coffee, black tea or a glass of milk. Adapted from America's Test Kitchen.
Gingerbread Stout Cake
Adjust oven rack to middle position and preheat the oven to 375 degrees
Pre-grease and flour a 12 cup bundt cake pan
2 cups all purpose flour
1/2 cup whole wheat pastry flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
16 tbsp unsalted butter
2 tbsp ground ginger
2 tsp groung cinnamon
1 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp finely ground black pepper
4 large eggs, room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
5 tsp peeled and grated fresh ginger
3/4 cup full flavored (not light) molasses
3/4 cup guinness stout
Mix together the flour, baking powder, baking soda and salt together in a medium bowl. In a small saucepan, melt the butter until just bubbling. Add the ground ginger, cinnamon, allspice, nutmeg and pepper. Cook for one minute on low heat, stirring continually. Remove from heat and allow to cool.
In a large bowl, beat eggs, sugar and freshly grated ginger until thoroughly combined and a little frothy. Mix in melted butter mixture. Make sure it is cool enough to not cook the eggs mixture. Add molasses and the stout and mix thoroughly. Gradually add the flour mixture in batches, mixing after each addition.
Pour the batter into the prepared bundt pan. Tap the pan around the edges to release any air bubbles.
Bake for about 45 minutes or until a toothpick inserted near the center comes out clean. Allow to cool in pan on a wire rack for 20-25 minutes. Turn out on the wire rack and allow to cool completely before glazing.
2 cups confectioner's sugar
1/4 cup ginger ale
1 1/4 tsp ground ginger powder
Place confectioner's sugar in a medium bowl. With a fork, mix in the powdered ginger. Gradually mix in the ginger ale until the icing reaches the consistency you would like for drizzling. Using a large spoon, drizzle the icing along the top of the cake.