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| this generic image does not do this sublime cake justice...trust me |
I had never made this recipe prior, but I assure you it is SO EASY. I was a little nervous about sub-ing Karo and dark molasses for the Lyle' syrup, but it came out beautifully. Beyond that, I did not go off recipe, in terms of the ingredients.
My guests unanimously raved and I sent them all home, gratefully, with foil wrapped seconds. I improvised the Orange Cream Topping and it is a worthy addition. Try this. I think you will find a new favorite in time for Holiday sharing.
Guinness Gingerbread {my adaptations are in brackets}
From NIGELLA KITCHEN by Nigella Lawson. Copyright (c) 2010 Nigella Lawson.
Prep Time:10 min Inactive Prep Time: -- Cook Time:45 min
Level:
Easy
Serves:
24 small, squat squares or 16 generous rectangular slabs
Ingredients
1 1/4 sticks 10 (tablespoons) butter, plus some for greasing
1 cup golden syrup (such as Lyle's) {I sub'd 2/3c light Karo syrup+ 1/3c dark molasses}
1 cup (packed) plus 2 tablespoons dark brown sugar
1 cup stout (such as Guinness)
2 teaspoons ground ginger {I used a FRESH jar of organic ginger-definitely added a sharp fresh flavor!}
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 cups sour cream
2 eggs
1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches {I used an 11x8 pyrex which resulted in a deeper cake.}
Directions
Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil {optional} and grease it, or grease your foil tray.
Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a {4 qt sauce}pan and melt gently over a low heat.
Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
Pour this into your cake/foil pan, and bake for about {40-}45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides. {a toothpick came out moist but done at 40 minutes.}
Let the gingerbread cool before cutting into slices or squares. {I served it still a little warm...mmmmmm!}
My Brilliant Addition: Diane's Orange Cream to Dollop on Top
1 cup heavy cream
2 Tbsp powdered sugar, pushed through a tea sieve to remove lumps
1 tsp pure vanilla extract
1/2 tsp real orange extract
Outer rind of one orange grated on a microplane grater
3/4 c sour cream ( conveniently, the remainder of the 16 oz carton you bought for the gingerbread!)
Whip cream until it begins to thicken. Add sugar, vanilla and orange extracts and orange rind and continue whipping until fluffy but not too stiff. Fold in sour cream. Chill until serving. Serve dolloped generously on top of the warm gingerbread. Enjoy the appreciative silence.
Guinness Gingerbread {my adaptations are in brackets}
From NIGELLA KITCHEN by Nigella Lawson. Copyright (c) 2010 Nigella Lawson.
Prep Time:10 min Inactive Prep Time: -- Cook Time:45 min
Level:
Easy
Serves:
24 small, squat squares or 16 generous rectangular slabs
Ingredients
1 1/4 sticks 10 (tablespoons) butter, plus some for greasing
1 cup golden syrup (such as Lyle's) {I sub'd 2/3c light Karo syrup+ 1/3c dark molasses}
1 cup (packed) plus 2 tablespoons dark brown sugar
1 cup stout (such as Guinness)
2 teaspoons ground ginger {I used a FRESH jar of organic ginger-definitely added a sharp fresh flavor!}
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 cups sour cream
2 eggs
1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches {I used an 11x8 pyrex which resulted in a deeper cake.}
Directions
Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil {optional} and grease it, or grease your foil tray.
Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a {4 qt sauce}pan and melt gently over a low heat.
Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
Pour this into your cake/foil pan, and bake for about {40-}45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides. {a toothpick came out moist but done at 40 minutes.}
Let the gingerbread cool before cutting into slices or squares. {I served it still a little warm...mmmmmm!}
My Brilliant Addition: Diane's Orange Cream to Dollop on Top
1 cup heavy cream
2 Tbsp powdered sugar, pushed through a tea sieve to remove lumps
1 tsp pure vanilla extract
1/2 tsp real orange extract
Outer rind of one orange grated on a microplane grater
3/4 c sour cream ( conveniently, the remainder of the 16 oz carton you bought for the gingerbread!)
Whip cream until it begins to thicken. Add sugar, vanilla and orange extracts and orange rind and continue whipping until fluffy but not too stiff. Fold in sour cream. Chill until serving. Serve dolloped generously on top of the warm gingerbread. Enjoy the appreciative silence.
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