Ginger Cake with Chai Spice and Stout Beer
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Courtesy of Jennifer Bartos, Make It Sweet • Makes 2 cakes
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1 1/2 cups stout beer
- 3 teaspoons baking soda
- 6 ounces fresh ginger, finely grated
- 1 1/2 cups molasses
- 1 1/2 cups granulated sugar
- 1 1/4 cups vegetable oil
- 5 1/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoons ground black pepper
- 1/2 teaspoons ground cardamom
- 1/2 teaspoons ground cloves
- 1/2 teaspoons ground nutmeg
- 3 large eggs
Ginger Cake with Chai Spice and Stout Beer Directions
- Preheat your oven to 350°. Prepare 2 circular 9-inch cake pans with spray, or grease with butter.
- Bring beer to a rolling boil. Put the baking soda into a large heat resistant bowl, and slowly pour in the boiling beer. It will bubble up. Add the ginger and mix. Set aside.
- In a large mixing bowl, combine the molasses, sugar and vegetable oil. Add the ginger mixture, and stir until the sugar is dissolved. Set aside.
- Combine the flour and all of the spices. Stir half of the dry mixture into the molasses ginger mixture using a wooden spoon or whisk. Add the other half once the first is fully incorporated. Mix well.
- Add eggs 1 at a time after all of the flour is mixed in.
- Pour into prepared pans and bake for 50–60 minutes.
Recipe notes
Wrapped in plastic, the cake can be stored at room temperature for a week or in the fridge for 2 weeks.
The cake is delicious plain, but to spice it up, serve with ice cream and whipped cream, add finely chopped dried fruits or nuts or add a powdered sugar and lemon glaze. For a lower-fat version, substitute half the oil with unsweetened applesauce.
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