Guinness Stout Gingerbread Cake

Dark beer, molasses, and crystallized ginger give this cake uncommon depth of flavor. Candied-ginger whipped cream gilds the lily. Prep and Cook Time: about 1 hour. Notes: May be made up to 2 days ahead. Cool, cover with plastic wrap, and store at room temperature.

Yield: Makes two cakes, 8 to 12 servings total

Ingredients

• 1 1/2  cups  unsalted butter, melted and cooled
• 1  cup  Guinness stout (not extra stout)
• 1  cup  dark molasses (not blackstrap)
• 1  teaspoon  baking soda
• 2  teaspoons  ground cinnamon
• 2  tablespoons  ground ginger
• 1  teaspoon  allspice
• 1/2  teaspoon  salt
• 2 1/2  cups  all-purpose flour
• 1 1/2  cups  finely chopped crystallized ginger
• 1  cup  firmly packed dark brown sugar
• 2  large eggs, lightly beaten
• 1 1/2  tablespoons  grated lemon zest (from 2 to 3 lemons)
• Powdered sugar for dusting
• 1  cup  heavy whipping cream
• 2  tablespoons  granulated sugar

Preparation

1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.

2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.

3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.

4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

713 (44% from fat)

Protein:

4.9g

Fat:

35g (sat 21)

Carbohydrate:

97g

Fiber:

2g

Sodium:

292mg

Cholesterol:

138mg