I found this recipe in a 2014 edition of “House and Home”. The spices perfectly combine to give this cake a wonderful holiday flavor. You cannot top it with a better frosting than rum cream cheese icing. It will be a beautiful display on your Holiday table.
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:12 slices 1x
2 cup Stout Beer such as Guinness
1 1/3 cup Fancy-Grade Molasses
2 teaspoon Baking Soda
4 cups All-Purpose Flour
4 teaspoon Baking Powder
2 tablespoon Ground Ginger
2 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cardamon
1 teaspoon Kosher Salt
6 large Eggs, at room temperature
1 cup Granulated Sugar
1 cup Dark Brown Sugar
1 1/2 cup Vegetable Oil
2 – 8 oz packages Cream Cheese
1 cup Butter
6 cups Powdered Sugar
2 teaspoons Rum Extract
Freshly Ground Nutmeg, to taste
Sugared Cranberries for garnish (optional)
For the Gingerbread Cake:
Whisk the stout beer and molasses in a medium saucepan and bring to a boil. Remove from heat and whisk in the baking soda one teaspoon at a time. The liquid will foam up. Set aside and cool to room temperature.
Preheat oven to 375° F. Grease two 8 inch round cake pans and line the bottom of each pan with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, spices.
In a medium bowl, combine the eggs, sugars, and oil and whisk until smooth. Whisk in the stout mixture. Gradually whisk the wet mixture into the dry to form a smooth batter. Pour the batter into prepared pans to 3/4 the way full.
Bake on the middle rack of the oven for about 40-45 minutes or until a toothpick inserted int the center comes out clean. Remove from oven. Set aside for 10 minutes and turn over onto wire racks. Let them cool completely.
Using a hand mixer, beat the butter and cream cheese until combined. Add 2 cups of powdered sugar at a time until smooth. Add the rum extract and nutmeg while continuing to beat the icing.
Assembling the Cake
Using a serrated knife, slice each cake horizontally making 4 layers total. Spread 1/4 of the icing on the base layer and continue with cake layer and icing until all are stack on each other. Garnish with the sugared cranberries on top of the cake right before serving.
I used extra stout beer. Between that and the molasses, the cake came out a darker brown but the flavor was wonderful.
I used fresh cranberries for the garnish on top of the cake. Rinse about a cup of cranberries with water through a strainer and add them to a bowl of white sugar and coat well. Lay them out in a single layer to dry for at least one hour.