Guinness Gingerbread Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

Steps:

• Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
• Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
• Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
• Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
• Serve cake, dusted with confectioners sugar, with whipped cream.

Steps:

• Preheat oven to 350°F.
• Butter and 9 x 5 loaf pan and line the bottom with parchment and grease the parchment.
• In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.
• Turn off the heat and slowly 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, and nutmeg.
• Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.
• Add the candied ginger and stir to combine.
• Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.
• NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.
• Transfer to a wire rack to cool.

Steps:

• Preheat oven to 180C (350°F). Line 2 muffin trays with 18 cupcake liners.
• Bring stout and molasses to boil in heavy medium saucepan over high heat.
• Remove from heat; stir in baking soda.
• Let stand 1 hour to cool completely.
• Whisk flour and next 6 ingredients in large bowl to blend.
• Whisk eggs and both sugars in medium bowl to blend.
• Whisk in oil, then stout mixture.
• Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger if adding it in cake.
• Divide batter among prepared cupcake liners.
• Bake until tester inserted into centers of cakes comes out clean, about 25 minutes.
• Cool cupcakes on racks. Allow to cool completely before icing.

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.