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New York Times Ginger and Guinness Cake

New York Times Ginger and Guinness Cake


2 tablespoons unsalted butter, at room temperature
250mls Guinness
1 cup molasses
½ teaspoon baking soda
240g plain flour
1 tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
¼ tsp freshly ground black pepper
¼ tsp allspice
¼ tsp fine sea salt
3 tbsp grated fresh ginger
3 large eggs, at room temperature
1 tsp vanilla extract
210g dark brown sugar
200g caster sugar
¾ cup of a neutral oil (I used Rice Bran)


1. Heat oven to 350 degrees. Grease your favourite bundt pan well with the softened butter (or, even better, grab a bottle of Wilton Cake Release which is perfect for intricate cake pans such as these).

2. Add the Guinness and molasses to a medium saucepan and bring to a simmer. Remove from the heat. Carefully whisk in the baking soda and let cool to room temperature. Be careful as the mixture will be hot and will bubble up.

3. Sift together the flour, ground spices, pepper and salt. Set aside.

4. In the bowl of an electric mixer fitted with the whisk attachment, mix the fresh ginger, eggs, vanilla extract, dark brown sugar, and granulated sugar on medium speed for five minutes.

5. Turn the mixer down to low speed and add the oil. Mix for another 5 minutes. Slowly add the stout mixture and mix for another 5 minutes.

6. Carefully add the dry ingredients in two parts, mixing well in between each addition. I usually do this by hand to make sure I don't over work the flour and toughen the cake.

7. Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester comes out clean. Let the cake cool for 15 minutes and then flip upside down to release while still warm. Let cool completely. This cake just gets better and better over a few days - it's the perfect cake to take away on a long weekend as it can be served warm with cream and perhaps some poached fruit or in lovely big wedges for morning or afternoon tea.

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