Stout and ginger cake
This ginger loaf cake is beautifully moist and rich thanks to the stout, molasses and brown sugar. Using a combination of ground and fresh ginger gives it a lovely kick of spice.
Ingredients
- butter, for greasing
- 230ml/8fl oz stout
- 100²µ/3½´Ç³ú molasses
- ½ tsp bicarbonate of soda
- 3 large free-range eggs
- 120g/4¼oz granulated white sugar
- 120g/4¼oz dark brown sugar
- 180ml/6fl oz rapeseed or vegetable oil
- 470g/1lb 1oz plain flour
- 2 tbsp ground ginger
- 1½ tsp baking powder
- ¾ tsp ground cinnamon
- ¾ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- â…› tsp ground cardamom
- 1 tbsp peeled and freshly grated root ginger
To glaze
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter. Line the bottom and sides with baking paper.
In a large, deep saucepan over a high heat, combine the stout and molasses and bring to the boil. Turn off the heat, add the bicarbonate of soda and stir for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot and the sugar will be extremely hot). Allow to sit until the foam dissipates.
Meanwhile, in a bowl, whisk together the eggs and the white and dark brown sugar. Whisk in the oil.
In a separate bowl, mix the plain flour, ground ginger, baking powder, ground cinnamon, ground cloves, grated nutmeg and ground cardamom.
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.
Pour the batter into the loaf tin and bake for an hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the centre may sink slightly.
To glaze, mix the molasses and melted butter until well combined. Brush over the top of the cake while it is still warm from the oven. Allow the cake to cool in the tin for a few minutes before transferring to a wire rack.
