I hope the new year is treating you well. I have lots to catch up on with this blog starting with a holiday cake. Is it too late to share a holiday cake recipe? Well I don’t think so. Gingerbread should be eaten all year round, especially if you add a nice porter or stout to the mix. This cake is so moist, rich, and filled with loads of ginger – it’s the perfect mix of sweet and spice. I hope you enjoy.
- 2/3 cup of porter or stout beer (your choice).
- 1/2 tsp baking soda
- 2/3 cup molasses
- 1/3 cup honey
- 1/3 cup dark brown sugar
- 1 cup all purpose flour
- 1/2 cup spelt flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp + 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/8 tsp nutmeg
- 2 large eggs
- 1/3 cup coconut oil
- 1 tbsp grated fresh ginger
- Preheat oven to 350 F. Butter and flour an 8″ cake pan.
- In a medium size saucepan over medium heat, bring beer to a boil. Once boiling remove from heat and add baking soda. When the foaming subsides add molasses, honey, and brown sugar.
- In a separate bowl mix together AP and spelt flour, baking powder, salt and spices.
- Add eggs, coconut oil, grated ginger to beer mixture.
- Add beer to flour mix in 3 parts – whisk after each addition.
- Bake for 32 min or until a toothpick inserted comes out clean.
- Once cake has cooled feel free to top with a butter cream frosting (I’m still experimenting with alternative frosting recipes) find a good recipe: here
- Top frosted cake with some candied ginger if you like.