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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 |
| Quantity |
Ingredients |
Preparation Notes |
| 1 C |
Guinness Stout |
- 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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| 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 |
Baking Powder |
| 3/4 tsp |
Cinnamon |
| 1/4 tsp |
Ground Cloves |
| 1/4 tsp |
Grated Nutmeg |
| 1/8 tsp |
Ground Cardamon |
| 1 - 1 1/2 Tbsp |
Grated, peeled
fresh Gingerroot |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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