Guinness Gingerbread

Christmas is barely a week away, are you ready? Do you know what you are going to serve? I prepare the same meal every year {Beef Wellington and Crispy Roast Potatoes} but the dessert usually changes. That is the one tradition that in a way is it’s own tradition. Cassi’s favorite is homemade vanilla pudding over pound cake, and Alex doesn’t seem to have a favorite….

so I get to play with different desserts. This year I will be serving this moist and tender Guinness Gingerbread that is topped with a Guinness® glaze. This is a fun twist on an old holiday tradition that is guaranteed to become a family favorite!!

This delicious Guinness® Gingerbread can be made ahead of time to make the holiday meal even easier. Who doesn’t love that?

Preheat oven to 350 degrees. Spray a 10 cup Bundt pan liberally with baking spray, set aside…..

This is extra important if you have a detailed bundt pan like this Bavaria design that I used. 😉 Any 10 cup bundt or 9 by 13-inch pan will work.

Pour the Guinness® into a measuring cup and set aside so the bubbles/fizz have time to go down.

In a large mixing bowl, beat together the butter and brown sugar until fluffy…..

Add the eggs, one at a time, and beat until well incorporated…..

Stir in the molasses, scraping down the sides to combine the ingredients. Set aside…..

In a smaller bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. Stir 1/3rd of the flour mixture into the the large bowl. Now add 1/2 of the Guinness® to the bowl…..

Continue alternating between the flour and Guinness®. Mix just until smooth. You will notice that the butter and Guinness® are fighting each other and it kind of looks like they are separating…..

Don’t worry, it will all be okay once baked. 🙂 Pour batter into the prepared bundt pan. Tap on the counter {or floor} to remove any air bubbles…..

Place in the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out clean. {If you are using a 9 by 13 pan bake for 45 to 50 minutes}.

Remove from oven and allow cake to cool for 10 minutes in the pan.

While the Gingerbread is cooling, mix the glaze ingredients together until the sugar dissolves.

Flip Gingerbread out onto a wire cooling rack and place over a large plate. Drizzle the glaze over the warm cake. Move cooling rack to a second large plate and use the glaze to drizzle over the cake once more…..

I swear, I was not drinking the beer while taking these photos! 😉

Serve Gingerbread warm or cold with a dollop of fresh whipped cream…..

The Guinness® adds a deep, rich flavor to the cake, but it does not taste like “beer”! If you do not want to use alcohol, you can substitute water for the Guinness®, but I do not recommend it, lol. 😉

You an definitely taste the ginger, the cloves are in the background, but all in all, this is a flavorful and delicious holiday treat.

Here are some of my other favorite ways to use Guinness®…..

Guinness® Chili

Guinness® Steak Pie

Guinness® Barbecue Sauce

Enjoy!!

Guinness Gingerbread

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Serves	10
Prep time	15 minutes
Cook time	1 hour
Total time	1 hour, 15 minutes
Meal type	Dessert

Moist and tender Guinness Gingerbread topped with Guinness glaze is a fun twist on an old holiday tradition.

Ingredients

• For the Cake
• 3/4 cups unsalted butter (softened)
• 1 1/2 Cups lightly packed brown sugar
• 2 Large eggs (at room temperature)
• 1/2 cup molasses
• 2 1/2 Cups unbleached, all-purpose flour
• 1/2 teaspoon salt
• 2 Teaspoons ground cinnamon
• 2 Teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup Guinness® Extra Stout
• For the Glaze
• 3/4 cups extra-fine granulated sugar
• 1/3 cup Guinness® Extra Stout

Directions

Preheat oven to 350 degrees. Spray a 10 cup Bundt pan liberally with baking spray, set aside.

Pour Guinness® into a measuring cup and set aside so the bubble have time to go down.

In a large mixing bowl, beat together the butter and brown sugar until fluffy.

Add the eggs, one at a time, and beat until well incorporated.

Stir in the molasses, scraping down the sides to combine the ingredients. Set aside.

In a smaller bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.

Stir 1/3rd of the flour mixture into the the large bowl. Now add 1/2 of the Guinness® to the bowl.

Continue alternating between the flour and Guinness®. Mix just until smooth.

Pour batter into the prepared bundt pan. Tap on the counter to remove air bubbles.

Place in the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and allow cake to cool for 10 minutes in the pan.

While the Gingerbread is cool, mix the glaze ingredients together until the sugar dissolves.

Flip Gingerbread out onto a wire cooling rack and place over a large plate.

Drizzle the glaze over the warm cake. Move cooling rack to a second large plate and use the glaze to drizzle over the cake once more.

Serve Gingerbread warm or cold with a dollop of fresh whipped cream.

Note

You can substitute a 9 x 13 inch baking dish for the bundt pan. Bake for 45 to 50 minutes.

This recipe will be partying at these link parties!