Gingerbread rockin’

Moist, decadent and great with beer

I’m a big fan of making up my own recipes, because I get to combine several of my favorite things into one creation. Christmas is the traditional time to enjoy gingerbread, which I love. I also happen to adore chewy, robust molasses cookies and craft beer. So let’s put them all together and top them off with spiced cream cheese frosting, shall we?

This layer cake incorporates the zing of both ground and fresh ginger, a hearty helping of molasses and one cup of dark beer. As for which to use, choosing the beer is half the fun, so I’ll leave that up to you. I used a homebrewed porter, but any dark ale will do. To accent the flavors of brown sugar and molasses, if you’re from Michigan you might try Scotty Karate from Dark Horse. Dragonmead’s Under The Kilt Wee Heavy would also fit this bill. Whatever you choose, seeking out an ale brewed in your region will bring some local flavor to your cake.

Wassail! Gingerbread Ale Cake with Cream Cheese Frosting

  • 2 C flour
  • 1 t baking soda
  • 1 1/2 t cinnamon
  • 1 t ground ginger
  • 1/4 t ground cloves
  • 1/2 t nutmeg
  • pinch of salt
  • 1 C unsalted butter (omit pinch of salt if using salted butter)
  • 1 C dark brown sugar
  • 3 eggs
  • 2 t minced fresh ginger
  • 1 C molasses
  • 1 C scotch ale, stout or porter
  • 1 C chopped pecans, optional
  1. Whisk together dry ingredients (first seven ingredients).
  2. In a separate bowl, cream together butter and sugar with an electric mixer until fluffy. Add in eggs one at a time, beating between each addition. Add minced ginger and molasses and blend well.
  3. Alternately add dry ingredients and beer to butter mixture, about 1/3 at a time until finished. Stir in pecans if desired.
  4. Pour batter into two buttered 8” round cake pans and bake 25-30 minutes in a preheated 350 oven.
  5. Allow to cool about 20 minutes, then remove cakes from pans and allow to cool completely on racks.

Spiced Cream Cheese Frosting

  • 1/2 C butter, softened
  • 8 oz. cream cheese, softened
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1 t ground ginger
  • 2-3 cups powdered sugar
  • 1/4 C crystallized ginger, chopped (optional)
  1. Cream together the cream cheese and butter.
  2. Mix in the vanilla and spices, then gradually stir in the sugar as needed until desired consistency is achieved.
  3. Center one cake on plate or cake stand; frost top with 1/3 of frosting.
  4. Top with other cake, frost top with 1/3 of frosting and then frost sides with remaining frosting. Finish with crystallized ginger if desired.
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2 CommentsLeave a comment

  1. Who doesn’t love gingerbread around the holidays.. great post

  2. I will testify that it wad delicious.


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