Friday 19 December | 2014

Bonn Christmas Markets
By now the office is abandoned, the barometer is falling, and the presents are stacked under the tree. Christmas is just days away, and we have the last of your preparations covered with this intense ginger cake. Rich, dark and loaded with winter spices, this beautiful bundt cake promises to fill your home with the warming scents of ginger, cinnamon, nutmeg and cloves.

Gingerbread Cake
It’s fluffy on the inside and has a slightly chewy crust – and the best part is that it tastes even better in the following two days, or as long as you can make it last! You’ll need to really love ginger to appreciate this, otherwise we recommend cutting back on this heavy spice.

Gingerbread Cake

Gingerbread Cake

Gingerbread Cake

Gingerbread Cake

Gingerbread Cake

Gingerbread Cake

Gingerbread Cake

Gingerbread Cake

Gingerbread Cake

Ingredients

1 cup Guinness beer (stout)
1 cup treacle
½ teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
3 large eggs
1 cup brown sugar
⅔ cup white sugar
¾ cup melted butter
Powder sugar for dusting

Makes one large bundt cake.

Method

Preheat oven to 180°C.

Butter a bundt cake tin and dust with flour, shaking out the excess.

Bring Guinness and treacle to the boil in a saucepan and then remove from the heat. Stir in the baking soda, and then leave to cool down until just warm.

Sift together flour, baking powder, and spices in a large bowl. Add the butter and treacle mixture and stir well.

Beat together the eggs and sugars until thick and creamy, then fold through the flour mixture.

Pour the batter into the prepared bundt pan and bake for about an hour, until the cake springs back to the touch. Cool the cake for about 5 minutes before turning out onto a cake rack to cool completely.

Serve your divine ginger cake dusted with icing sugar.

 Gingerbread Cake
Notes to Ingredients

Treacle, or molasses, is similar to golden syrup but darker and more intense in flavour. Finding treacle in Germany is not too difficult – look for Goldsaft in the breakfast aisle.

Soft brown sugar however is near impossible to find in Germany. Eventually I tracked down a one kilo bag in Italy, from a specialist foodstore. Good luck on this one as white sugar is not the same! Love to hear from you if you know where to find it in Germany.

Gingerbread Cake
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