I made this recipe twice now. The first time I thought I had forgotten to add in all the flour because it looked like soup instead of batter. so I kept adding flour but did not keep track of how much. This last time i made it, it was soupy again so I kept track of how much extra flour I added--it was at least 2 cups worth. When it looks like cake batter, you have added enough. 2ndly--chop the ginger with the brown sugar in a food processer to get the correct size pebbles easily. 3rd-- the baking time is way way off--it took more like an hour to bake. This cake has wonderful flavor and texture and it was voted the number one dessert of our Easter get together! Worth the effort definitely!
Guinness Stout Gingerbread Cake
AislinnIrish Posted: 04/13/09
CloudGirl Posted: 11/28/11
Rave reviews from friends and family. The batter is very liquid-y but I simple watch the temperature and time on my tempestuous oven. Did take closer to an hour to fully bake. My favorite gingerbread cake recipe.