Shelly's Recipe

GUINNESS GINGERBREAD CAKE

Category: Cakes

2/3 cup Guinness stout
2 cups all-purpose flour
1 1/4 teaspoons baking soda
2 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup sugar
1/3 cup dark brown sugar, packed
2/3 cup molasses
3/4 cup vegetable oil
3/4 cup dried cranberries

Preheat oven to 350 degrees. Spray a 9-inch by 9-inch square cake pan with non-stick cooking spray or lightly butter and flour the bottom and sides of the pan.

Pour the Guinness into a sauce pan, bring it to a simmer then remove from heat. Set aside to cool.

In a bowl, stir together the flour, baking soda, cocoa powder, ginger, nutmeg, cinnamon and salt.

In a separate large bowl, lightly beat the eggs for a few seconds on low speed with an electric mixer. Add the sugar, brown sugar and molasses. Beat on medium speed until mixture is smooth. Beat in the oil until just combined.

Incorporate the flour mixture in three batches alternating with the beer, starting and ending with the flour mixture. Beat after each addition on low speed until just combined. Do not overmix the batter as it can make the gingerbread tough.

Gently stir in the dried cranberries. Pour the batter into the prepared cake pan and bake in the pre-heated oven until a wooden pick inserted in the center comes out clean, 50 - 60 minutes. Remove from oven and let cake cool to room temperature.

Note: Best when served at room temperature with a dollop of whipped cream.