I love all the New England food classics that I grew up with in 1950’s Massachusetts. Gingerbread has and always will be at the top of the list of Indian Pudding, Toll House Cookies and Boston Cream Pie, to name a few. The aroma of this spicey treat brings me back to snowy days where my hopes were bent on getting a hot piece right out of the oven topped with fresh whipped cream and tomorrow being a snow day off from school!
This is a twist on the old classic. I can’t remember how I came upon it, but since it has Guinness Stout in it, well, you know…… It is dark, rich, moist and absolutely scrumptuous!
Boil 1 cup Guinness Stout (drink the rest!) with 1 cup dark molasses. Take off the heat, transfer to a bowl and add 1 1/2 teaspoon baking (bread) soda. This will bubble up and expand so make sure it is in a medium sized container.
In a mixing bowl add 2 cups white flour, 2 Tablespoons of ground ginger, 1 1/2 tsp. baking powder, 3/4 tsp. cinnamon, 1/4 tsp. cloves, 1/4 tsp. nutmeg, 1/8 tsp. cardamom.
In a separate bowl beat 3 eggs with 1/2 cup white sugar, 1/2 cup dark brown sugar and 3/4 cup good vegetable oil.
When the Guinness has cooled, add it to the dry mix, beat and add egg mixture. Beat until smooth.
Use your pan of choice, tube, bundt, or I use a 8×8 greased baking pan and a 12 mini muffin pan.
Grease the pan and bake in a 350 degree oven for 30-35 minutes or until a tester comes out clean.
ENJOY!