As I was making Guinness Brownies for my friends birthday I knew I would have some Guinness left over. I wanted to use up the Guinness in trying different recipes. My boss recommend this recipe and has made a number of times, when I first heard about the idea of Guinness and ginger I couldn’t wait to try it as I thought the two flavours worked well together and brought a certain spice and warmth to the cake. The other recipe was Guinness Truffles.
This cake turned out to be really moist and delicious. It wasn’t as gingery as I thought it would be, next time I will add more ginger. This is a recipe I would make again as it was delicious but it was even more tasty the next day as the ginger taste enhanced the next day, I would suggest to leave it for the next day before eating, if you can wait that long! This also reminded me of Jamaican Ginger Cake although this cake was easier to make with less ingredients.
- 150ml - Guinness
- 175g - dark muscovado sugar
- 1/2 tsp - bicarbonate of soda
- 200g - self-raising flour sifted
- 2 tsp - ground ginger
- 2 large - eggs
- 100g - golden caster sugar
- 125ml - oil
- 1. Line and grease a traybake tin 23cm x 30cm (9in x 12in) and 4cm (11/2 in) deep.
- 2. In a saucepan add the Guinness and the muscovado sugar in a saucepan and slowly bring to the boil, working out any lumps in the sugar with whisk. Remove from the heat and stir in the bicarbonate of soda. Leave to cool for 20 minutes.
- 3. Preheat the oven to 180°C. In a bowl sift the flour and ginger into a large bowl.
- 4. In a stand mixer whisk the eggs, caster sugar and oil in a medium-size bowl, then slowly add the flour and ginger, stirring. Add the Guinness mixture in two goes, stirring until smooth.
- 5. Pour into the tin and bake for 25-30 minutes until risen and firm to the touch. Run a knife around the edge of the cake and leave to cool, then slice into pieces.
