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Guinness Stout Ginger Cake

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“This recipe is from Gramercy Tavern, New York City”
1hr 30mins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. 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.
  3. In a large saucepan over high heat, combine the stout and molasses and bring to a boil.
  4. Turn off the heat and add the baking soda.
  5. Allow to sit until the foam dissipates.
  6. Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
  7. In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
  8. Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
  9. Add the fresh ginger and stir to combine.
  10. 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 will fall slightly.
  11. Transfer to a wire rack to cool.

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