I used to make this when I was the Chef at the Olde Inn at West Dennis
This is great slightly warmed, sliced and drizzled with melted chocolate and Ben and Jerry’s White Russian ice cream
makes 2 loaves
- 2 cup Guinness stout beer
- 2 cup molasses
- 1 tablespoon baking soda
- 3 large eggs
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 1 1/2 cup grapeseed or vegetable oil
- 4 cups all-purpose flour
- 4 tablespoons ground ginger
- teaspoons baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cardamom
- 2 tablespoon grated, peeled fresh gingerroot
- Preheat oven to 350°F. Butter 2 9- X 5-inch loaf pans, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour 2 6-cup Bundt pans.
- 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.
- Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
- In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
- 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.
- 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