stout and cake

A year round favourite for stout lovers out there. This cake is especially good around the holidays for sharing and hostess gifts.

Guinness Gingerbread Cake
recipe adapted from Nigella Lawson

INGREDIENTS:
1 1/4 sticks (10 tbsp or 282g) butter
1 cup golden syrup (such as Lyle's)
1 cup (packed) plus 2 tbsp dark brown sugar
1 cup Guinness or your favourite stout
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves

2 cups all-purpose flour
2 tsp baking soda

1 1/4 cups sour cream
2 eggs

METHOD:
1. Preheat oven to 325F (160C). Line a 13 x 9 x 2 inch foil tray or cake pan with aluminum foil and grease it.

2. Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.

3. Take off heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.

4. Whisk the sour cream and eggs together in a measuring cup and then beat into the gingerbread mixture, whisking again to get a smooth batter.

5. Pour into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.

6. Let the gingerbread cool before cutting into slices or squares.

Cake will stay moist kept in an airtight container up to 5-7 days.