SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stout Gingerbread with Lemony Hard Sauce

Makes: 12 servings
Prep 25 mins Stand 15 mins Bake 350°F 40 mins Cool 10 mins
Stout Gingerbread with Lemony Hard Sauce
Ingredients
  •  Nonstick spray for baking
  • 3/4  cup  stout beer (such as Guiness)
  • 2 1/2  cups  all-purpose flour
  • 1  tablespoon  ground ginger
  • 2  teaspoons  ground cinnamon
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly grated nutmeg or 1/8 teaspoon ground nutmeg
  • 1/4  teaspoon  ground cardamom
  • 1  cup  butter, softened
  • 1 1/4  cups  packed brown sugar
  • 3  eggs
  • 1  cup  mild-flavor molasses
  • 1  tablespoon  grated fresh ginger
  • 1  tablespoon  powdered sugar
  • 1  recipe  Lemony Hard Sauce
Directions

1. Preheat oven to 350 degrees F. Generously coat a 10-inch fluted tube pan with nonstick spray for baking. Pour beer into a measuring cup and let stand at room temperature for 15 minutes. In a medium bowl stir together flour, ground ginger, cinnamon, baking powder, baking soda, salt, nutmeg, and cardamom; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Stir in molasses and grated ginger. Alternately add flour mixture and beer in three additions, beating on medium speed just until combined after each addition.

3. Pour batter into the prepared pan. Bake for 40 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Sprinkle with powdered sugar. Serve warm with Lemony Hard Sauce.

From the Test KitchenMake-Ahead Directions:
  • The Lemony Hard Sauce is best if chilled for 24 hours before serving.
Lemony Hard Sauce
Ingredients
  • 1/4  cup  butter, softened
  • 3/4  cup  powdered sugar
  • 2  tablespoons  lemon or orange liqueur
  • 2  teaspoons  finely shredded lemon or orange peel
  • 1  teaspoon  vanilla
  •  
Directions

1. In a medium bowl beat butter, with an electric mixer on medium to high speed until light and fluffy. Beat in powdered sugar, lemon or orange liqueur, finely shredded lemon or orange peel, and vanilla until smooth.

Nutrition Facts (Stout Gingerbread with Lemony Hard Sauce)
  • Servings Per Recipe 12,
  • cal. (kcal) 496,
  • Fat, total (g) 21,
  • chol. (mg) 104,
  • sat. fat (g) 13,
  • carb. (g) 73,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 45,
  • pro. (g) 5,
  • vit. A (IU) 632,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 366,
  • Potassium (mg) 487,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe