She Strengthens

Stout Gingerbread: A Gourmet Twist on a Classic Recipe

The Inspiration Behind This Unique Cake

Meet the creator of this extraordinary tube cake gingerbread, Rick Rodgers, who teamed up with beer aficionado Bruce Aidells to experiment with the rich flavor of stout in gingerbread. This innovative idea isn’t entirely new, as old Irish recipes have used porter ale (a lighter version of stout) in gingerbread and porter cake, a spicy fruitcake soaked in stout after baking.

The Magic of Stout in Gingerbread

The dark, dense, malty flavor of the stout transforms this gingerbread into a gourmet masterpiece, balancing the natural sweetness of sugar and molasses. To elevate the presentation, use a decorative fluted tube pan and serve warm slices with a dollop of Orange Hard Sauce melting on the side.

Recipe Details

Servings: 8-10
Difficulty: Easy
Total Time: 1 hour 35 minutes (plus time for the stout to go flat)
Active Time: 25 minutes

Ingredients:

• 3/4 cup stout
• 2 1/2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 cup light molasses
• Powdered sugar, sifted, for dusting
• Orange Hard Sauce (optional)

Instructions:

Step 1: Prepare the Stout
Let the stout stand at room temperature for a full hour, stirring occasionally, to allow it to go flat.

Step 2: Prep the Oven and Pan
Heat the oven to 350°F (325°F if using a dark-cast metal pan). Coat a 12-cup tube pan or Bundt cake pan with butter and then dust with flour, tapping out the excess.

Step 3: Mix the Dry Ingredients
Whisk together the flour, spices, baking powder, baking soda, and salt in a large bowl.

Step 4: Cream the Butter and Sugars
Beat the butter and sugars in an electric mixer until light and fluffy, scraping down the sides of the bowl as needed.

Step 5: Combine the Wet and Dry Ingredients
Add the eggs, egg yolk, and molasses to the mixer, beating until combined. Then, add the flour mixture in three additions, alternating with the stout, and mixing for 30 seconds on medium speed after each addition.

Step 6: Bake and Cool
Scrape the batter into the prepared pan and smooth the top. Bake until the top springs back when touched and a cake tester inserted into the center comes out clean, about 50-60 minutes. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to finish cooling completely.

Step 7: Serve and Enjoy
Transfer the cake to a serving platter, dust with powdered sugar, and serve with Orange Hard Sauce, if desired.