|Picture courtesy of http://www.lifestylefood.com.au as we ate ours too quickly to photograph!|
I don't normally do two recipes in a row as this is my gardening blog, but I have been inundated with requests for my Guinness Gingerbread Cake recipe this Christmas. I've been honoured with having this cake being called "the most delicious cake you will ever taste," so if that is anything to go by please give this one a try!
This is the same recipe that Nigella Lawson uses; so you KNOW this is going to be good.
Guinness Gingerbread Cake
150g butter, plus some for greasing
300g golden syrup
200g dark brown (muscovado) sugar
250ml Guinness (Stout)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
300g plain flour
2 teaspoons bicarbonate of soda
300ml sour cream
1 x 23cm square baking tin or 1 x foil tray approx. 30 x 20 x 5cm
- Preheat oven to 170C and grease your baking tray.
- Put the butter, syrup, muscovado sugar, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and bicarb. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture in the sour cream and eggs, whisking again to get a smooth batter.
- Pour this into your lined square tin, or into a barbecue-type foil tray and bake for about 45 minutes; when it’s ready it will be gleamingly risen at the centre, and coming away from the tin at the sides.
- Let the gingerbread cool before cutting into slices or squares.
The gingerbread can be baked up to 1 week ahead. Wrap in baking parchment followed by layer of clingfilm and store in airtight container in a cool place. Keep for total of 2 weeks.