I also know my grandad likes Guinness so I researched online to see whether I could combine the ginger and Guinness ....... and of course I can!. I found this recipe as inspiration http://www.epicurious.com/recipes/food/views/Guinness-Stout-Ginger-Cake-105881 which had a combination of the ginger and Guinness and I though this must work. I am not one for recipe building or testing, I usually just follow the recipe to the latter. I used my internet research as inspiration and added 250ml of guinness to my ginger cake.
Here is how my cake turned out:
|Ginger and Guinness cake|
|Guinness and ginger cake|
|Slice of ginger cake|
I first started by making the treacle:
I then in-cooperated the wet ingredients to the dry and thoroughly combined and added 200ml of Guinness:
Once baked, I left the ginger and Guinness cake to cool and got on with the butter icing.
155g butter, plus extra for greasing
115g soft dark brown sugar
55g preserved stem ginger, chopped
225g plain flour, sifted (I used self-raising flour)
1 1/2 tsp ground ginger
2 large free range eggs
2-3 tbsp milk
For the ginger fudge icing (from BBC Cakes and Bakes)
4 tbsp ginger syrup, drained from the jar
300g icing sugar
140g unsalted butter
2 tsp lemon juice
1) Preheat the oven to 160C/325F/gas mark 3. Butter and base line a 18cm (7inch) cake tin. Melt the butter, sugar and treacle into a heavy-bottomed saucepan over a low heat, stirring occasionally. Don't let it boil. When it's all melted and well combined, leave to cool a little and add the stem ginger.
2) Put the flour and ground ginger into a bowl and make a well in the centre. Put the beaten eggs and treacle mixture into the well and, using a wooden spoon, gradually mix the dry ingredients into the the wet ones (At this point, add the 200 ml of Guinness and the milk). Be careful to get a smooth batter.
3) Pour the batter into the cake tin and bake in the oven for about 1 1/2 hours. When cooked, a skewer inserted into the centre of the cake should come out clean. Don't open the oven door during cooking or the cake will sink a little.
4) Remove the cake from the oven and leave it in the tin for 15 minutes or so then turn it out to a wire rack to cool.
For the icing
5) Beat together the icing sugar, butter, lemon juice and the remaining ginger syrup, and spread over the cake.
I am entering this cake into the Baking with Spirit a monthly blogging challenge that is organised by Cake of the Week http://www.cakeoftheweek.net/ and invited fellow bloggers to make a cake with a chosen alcoholic ingredient. This month the challenge was using beer, and as my cake had Guinness this fulfils the challenge.