Irish Feather Gingerbread Cake Recipes
IRISH FEATHER GINGERBREAD CAKE
A beautiful, spicy Cake traditionally served anytime, but very popular at Christmas. It's made in a bundt pan. The addition of Guiness stout makes for a light and feathery texture. Recipe comes from 'The Irish Spirit' cookbook I love so much. Serve this dark, spicy confection with fresh whipping cream.
Provided by DiLo4602
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Generously butter a 10 inch Bundt pan and dust with flour, knocking out the excess flour.
- In large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
- I large saucepan over medium heat, melt the butter. Stir in brown sugar and molasses and cook 3 - 4 minutes or until sugar is dissolved. Whisk in the beaten eggs.
- Stir in flour mixture and with a wooden spoon, beat until smooth.
- In a medium saucepan over medium heat, bring the Guiness and water to a boil. Stir into the batter until smooth. Pour the batter into prepared pan and bake 45-50 minutes or until a skewer inserted in centre comes out clean. Remove from oven and let cook on a rack about 5 minutes.
- Invert cake onto a platter and let cool 5 minutes more.
- Serve with fresh whipped cream.
Nutrition Facts : Calories 631.8, Fat 19, SaturatedFat 11.4, Cholesterol 98.6, Sodium 533.5, Carbohydrate 86.6, Fiber 1.5, Sugar 41.3, Protein 6.6
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