High-Altitude Gingerbread Cake Recipe

Name: High-Altitude Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Guinness or other stout; 1 cup dark molasses (not blackstrap); 1/2 teaspoon baking soda; 2 cups plus 1 tablespoon unbleached all-purpose flour; 1/4 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 20 cloves, run through spice mill; 1-2 grinds black pepper or 1 Balinese long pepper, run through spice mill; ½ tablespoons butter (1 1/2 stick); 2 tablespoons fresh grated ginger; grated zest of 1 orange; 1 teaspoon vanilla extract; 3 large eggs; 3/4 cup granulated sugar; 3/4 cup brown sugar

Servings: persons

1 cup Guinness or other stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups plus 1 tablespoon unbleached all-purpose flour
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
20 cloves, run through spice mill
1-2 grinds black pepper or 1 Balinese long pepper, run through spice mill
½ tablespoons butter (1 1/2 stick)
2 tablespoons fresh grated ginger
grated zest of 1 orange
1 teaspoon vanilla extract
3 large eggs
3/4 cup granulated sugar
3/4 cup brown sugar

1
Mix Guinness and molasses in a small saucepan. Bring to a boil, remove from heat, and add baking soda (it will foam up). Set aside to cool.
2
Preheat oven to 375u00b0. Generously butter and flour a non-stick Bundt pan. (Seriously, I have a great non-stick Bundt pan, and I've had this cake stick if I was skimpy on the butter/flour.)
3
Mix dry ingredients (flour, baking powder, espresso powder, cinnamon, nutmeg, cardamom, cloves, and pepper) in a large bowl.
4
Melt butter, add ginger and orange zest and let cool slightly. Beat in vanilla, eggs, and sugars.
5
Mix wet (butter/egg and Guinness/molasses) mixtures into dry. Don't over-mix, batter will be thin. Pour into Bundt pan, and bake about 50 minutes. A tester will come out with a few moist crumbs, and cake will pull away from sides of pan slightly. Cool cake in pan 5 to 10 minutes. Turn out onto wire rack (fingers crossed!) and let cool completely. (If you do lose any chunks, pull 'em out of the pan and set back on cake - dusting it lightly with powdered sugar camouflages a great many cracks.)
6
Cake is definitely better the next day. Dust with powdered sugar, and/or serve with whipped cream.

664

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Guinness or other stout, 1 cup dark molasses (not blackstrap), 1/2 teaspoon baking soda, 2 cups plus 1 tablespoon unbleached all-purpose flour, and more.

Yes, High-Altitude Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High-Altitude Gingerbread Cake

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