Rich, dark cake suitable for a breakfast or dessert. This is not a sweet cake, would probably taste good served with lemon sauce, marmalade, ice cream or whipped topping. Golden currants and grated lemon rind might be added if desired. Part of the St. Patrick's Day Menu
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Rich, dark cake suitable for a breakfast or dessert. This is not a sweet cake, would probably taste good served with lemon sauce, marmalade, ice cream or whipped topping. Golden currants and grated lemon rind might be added if desired. Part of the St. Patrick's Day Menu
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Ingredients
- 1 C Guinness Stout
- 1 C Molasses
- 1/ Tbsp Baking Soda
- 3 Lg Eggs
- 1/2 C Sugar
- 1/2 C Brown Sugar , packed
- 3/4 C Vegetable Oil
- 2-2 1/2 C Flour
- 2 Tbsp Ground Ginger
- 1 1/2 tsp Ground Cloves
- 1/4 tsp Grated Nutmeg
- 1/8 tsp Ground Cardamon
- 1-1 1/2 Tbsp Grated, peeled fresh Ginger Root
Servings:
Instructions
- Preheat oven to 350 degrees
- Prepare 6 C Bundt pan (butter and flour) May use loaf pans but will need two.
- In a large saucepan over high heat, combine molasses and stout and bring to a boil.
- Remove from heat and add baking soda - This will have a high head as the foam rises.
- Allow foam to cool and dissipate
- In a bowl, whisk eggs and sugars then add oil and whisk again
- Put dry ingredients together in a separate bowl and mix together
- Combine stout and egg mixtures
- Add to flour mixture slowly and whisk to mix
- Add fresh ginger (currants and lemon rind if desired)
- Bake at 350 degrees for 1 hour until top springs back when gently pressed and tester comes out clean. Do not open oven until cake is almost done to prevent falling.
- Cool on a wire rack
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