12 servings (serving size: 1 gingerbread slice and about 1 tablespoon sauce)
2 cups all-purpose flour (about 9 ounces)
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup butter, softened
1 large egg
1/4 cup molasses
1 tablespoon grated fresh ginger
1 cup stout beer (such as Guinness)
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon butter
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1/4 teaspoon vanilla extract
How to Make It
Preheat oven to 350°.
To prepare the gingerbread, coat a 9-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a bowl, stirring with a whisk. Combine 3/4 cup sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg; beat until blended. Beat in molasses and fresh ginger. Add flour mixture and beer alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan. Bake at 350° for 40 minutes or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare sauce, combine 1/2 cup sugar, 1/2 cup water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add 1 tablespoon butter, stirring until smooth. Stir in rind, juice, and vanilla. Cool to room temperature. Serve with gingerbread.
This recipe was wonderful! I made it for my family for Christmas this year, and everyone raved. The gingerbread and lemon flavor combination was excellent. The cake itself was very easy to make; the only things I altered were adding more ground ginger (I omitted the fresh ginger because I didn't have any) and I used a scotch ale instead of a stout because again, I didn't happen to have a stout on hand. I think that any dark, malty beer that is not hoppy or bitter will do just fine. I baked the cake in my Wilton cast mini snowflake pan and sprinkled powdered sugar on the cakes for the look of "snow." All in all, this is a great, flavorful recipe that I'd highly recommend!
This recipe has become a family tradition- I made it for my parents a couple of years ago, and now am "required" to make it for all holiday get togethers. I've even made a low sugar version that went over well, replacing the sugar and molasses with agave syrup. The gingerbread itself is wonderful, and the citrus sauce adds the perfect complement.