Guinness Stout Ginger Cake (recipe)

See that tasty goodness in that picture?  That means I turned my Kitchen Fail (see this post here) into a Kitchen Triumph! This cake is super moist, not too sweet, and awesome with some Cool Whip on top (but what dessert isn’t better with Cool Whip?!)

I didn’t change the recipe too much from the source recipe but I’ll give you what I did so that you don’t have a giant failing mess in your oven on the first try.

• 1 1/4 C Guinness Stout
• 3/4 C molasses
• 1/2 tbs baking soda
• 3 large eggs
• 1/2 C sugar
• 1/2 C firmly packed dark brown sugar
• 3/4 C vegetable oil (I used slightly less, but still more than a 1/2 C)
• 2 C + 2-ish tbs all purpose flour
• 2 tbs ground ginger
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/8 tsp cardamom (can’t forget the cardamom!)
• 1 tbs grated, peeled fresh gingerroot

Preheat oven to 350 F. Butter and flour two 9×5 loaf pans

Combine the Guinness and molasses in a saucepan. Bring to a boil over high heat. Turn off the heat and add the baking soda. Allow to sit until the foam dissapates.

Meanwhile, in a bowl, whisk together eggs and both sugars. Whisk in the oil.

In a separate, larger bowl, whisk together the flour, ground ginger, baking powder, salt, cinnamon, cloves, nutmeg and cardamom.

Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

Pour evenly into the two pans and bake for around 35 mins. I had it in for 30, then checked on it and it needed a few more minutes.

Take it out, let it cool, cover in cool whip and devour! Other comments in the reviews suggested topping it with a lemon glaze or powdered sugar. I’m sure the options are endless!