Irish Feather Gingerbread Cake Recipes

IRISH FEATHER GINGERBREAD CAKE

Irish Feather Gingerbread Cake image

A beautiful, spicy Cake traditionally served anytime, but very popular at Christmas. It's made in a bundt pan. The addition of Guiness stout makes for a light and feathery texture. Recipe comes from 'The Irish Spirit' cookbook I love so much. Serve this dark, spicy confection with fresh whipping cream.

Provided by DiLo4602

Categories Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups self-rising flour
1 tablespoon ground ginger
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
3/4 cup unsalted butter
2/3 cup brown sugar, dark
1 cup molasses
2 eggs, large, beaten
1 cup Guinness stout
1/2 cup water
whipping cream

Steps:

Preheat oven to 350. Generously butter a 10 inch Bundt pan and dust with flour, knocking out the excess flour.
In large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
I large saucepan over medium heat, melt the butter. Stir in brown sugar and molasses and cook 3 - 4 minutes or until sugar is dissolved. Whisk in the beaten eggs.
Stir in flour mixture and with a wooden spoon, beat until smooth.
In a medium saucepan over medium heat, bring the Guiness and water to a boil. Stir into the batter until smooth. Pour the batter into prepared pan and bake 45-50 minutes or until a skewer inserted in centre comes out clean. Remove from oven and let cook on a rack about 5 minutes.
Invert cake onto a platter and let cool 5 minutes more.
Serve with fresh whipped cream.

Nutrition Facts : Calories 631.8, Fat 19, SaturatedFat 11.4, Cholesterol 98.6, Sodium 533.5, Carbohydrate 86.6, Fiber 1.5, Sugar 41.3, Protein 6.6

GUINNESS STOUT GINGER CAKE

Guinness Stout Ginger Cake image

Provided by Claudia Fleming

Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot

Steps:

1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
5. 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.
6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

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