Stout Gingerbread Cake

Stout Gingerbread Cake

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Annie K Hughes-Zammit


Makes (1) ten inch cake
from Boson Uncommon Cooking


★★★★★ 1 vote

20 Min
40 Min


  • ·
    baking spray or butter for pan
  • 2 1/2 c
    all-purpose flour, plus extra for pan
  • 1 Tbsp
    baking powder
  • 3/4 tsp
    baking soda
  • 3 Tbsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 3/4 tsp
  • 1/2 tsp
  • 3 large
  • 1 1/3 c
    light brown sugar, packed
  • 1 1/2 Tbsp
    grated fresh ginger
  • 1 c
  • 1/2 c
    vegetable oil
  • 1 1/4 cups c
    plus 2 1/2 teaspoons stout
  • 2/3 c
    confectioners' sugar
  • 1/8 tsp
    vanilla extract

How to Make Stout Gingerbread Cake


  1. Set the oven rack in the middle position and heat the oven to 350 degrees.
  2. Coat a 10 inch bundt pan with baking spray (or butter and flour it).
  3. In medium bowl, whisk flour, baking powder, baking soda, spices, salt, and pepper.
  4. In a large bowl, whisk the eggs, brown sugar, fresh ginger, molasses, and oil until uniform, then blend in 1 1/4 cups stout.
  5. Whisk in flour mixture, half at a time, until uniform.
  6. Pour the batter into the pan and bake until a toothpick inserted into the cake comes out clean, about 40 minutes.
  7. Cook cake in the pan on a wire rack for 15 minutes, then turn out and cool completely.
  8. Sift the confectioners' sugar into a bowl. Whisk in the 2 teaspoons stout, vanilla, and pinch of salt. Glaze the cake, let set, slice and serve.

Printable Recipe Card

About Stout Gingerbread Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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