I’ve made a few ginger cakes before, however, this ginger stout loaf is probably the most moist, treacly, dark and delicious of them all!
I’ve had a couple of bottles of Hatherwood Purple Panther porter in the fridge since before Christmas. I’ve not tried them yet, we’re having a Dry January… does cooking with alcohol count as breaking the fast? I’ve only used about a quarter of the bottle, so I’m wondering how to use the leftovers… baking-wise. I’ve used it in the past in chocolate cake and bread, so perhaps something different this time. What do you recommend?
I’ve halved the original recipe, which is a Bundt cake that serves 12. It called for 3 large eggs. How do you halve 3 eggs? Well, I whisked up the 3 eggs and poured half of the mixture into the batter. I used the other half in a frittata for lunch… waste not, want not!
We’ve had lots of cold, damp, misty, murky weather of late. This rich, warming cake – served alongside a nice strong cup of tea – or with some piping hot custard – is the perfect antidote.
- 120ml/8 fl oz stout/porter
- 6tbsp molasses
- 3tbsp ginger in syrup, chopped finely
- 2 medium-sized eggs, at room temperature
- 1tsp vanilla extract
- 100g/½ Muscovado sugar
- 100g/3½ Demerara sugar
- 100ml/3½ fl oz vegetable oil
- 125g/4½oz plain flour
- ¼ teaspoon baking soda
- ½tbsp ground ginger
- ½tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- ¼ tsp freshly ground black pepper
- ¼ tsp allspice
- ¼ teaspoon fine sea salt
- Heat oven to 175ºC/350ºF/gas mark 4
- Grease & line a 1kg/2lb loaf tin with parchment paper
- Pour the stout and molasses into a medium-sized saucepan, bring to a simmer, stirring to combine. Remove from the heat, set aside and allow to cool
- In a large mixing bowl, combine the chopped ginger, eggs, vanilla extract, Muscovado sugar and Demerara sugar until the mixture is no longer gritty
- Slowly add the oil, mixing all the while
- Slowly add the stout mixture and mix until well combined
- Carefully add the dry ingredients in two parts, mixing well in between each addition.
- Pour the batter into the prepared tin
- Bake for 45-55 minutes, or until a skewer inserted into the middle comes away clean
- Cool in the tin for 15 minutes before removing and allowing to cool completely on a wire rack
- Serve warm with custard or allow to cool completely before topping with cream cheese icing