You didn’t think I could make it through a holiday extravaganza without beer making its way into the mix… did you?
From start to finish the smells this cake produces are insane. The smell of stout and molasses getting together is reminiscent of Brew House smells, so you know I was diggin’ that! The cake baking fills the house with smells that could not be more Christmasy.
This cake is moist and spicy and a great adult alternative to traditional gingerbread cookies.
The next time I make this I’d love to add some chopped crystallized ginger and change up the glaze with either an orange extract, ginger, or vanilla bean. I recommend making the glaze in a 2-cup Pyrex measuring cup. It’s easy to drizzle over the cake, and one less bowl you’ll have to clean.
If you can, make this a day before serving, the flavors have more time to meld and intensify.
Also, I’ll be adding pictures of the beautiful decorations that adorn our home for the rest of this holiday journey. Enjoy!
Gingerbread Cake with Cinnamon Glaze
1 cup oatmeal stout (I recommend Wolaver’s, Southern Tier or Samuel Smith’s)
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
cinnamon glaze (recipe follows)
unsweetened whipped cream (optional)
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, about an hour.
Pour glaze over warm cake and serve with whipped cream, if desired.
1 cup powdered sugar
3 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Combine all ingredients in a small mixing bowl. Whisk until smooth. If glaze is too thick, continue adding milk until desired consistency is achieved.
Drizzle glaze over cake in zigzag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes.
The gingerbread recipe was slightly adapted from the Gramercy Tavern Gingerbread found in the February 2000 Issue of Gourmet Magazine.