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Guinness Gingerbread

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stout gingerbread recipe

Tomorrow my best friend in the entire world and her husband are coming for a visit. I am so excited, that I can barely contain myself. We do not get to see each often enough, we talk on the phone almost every day, so we know the ins and outs of each other’s lives, but there is nothing like being in the same room together. We have a crazy day tomorrow, field trips, parent-teacher conferences, Daisies, and I was trying to get a head start on dinner. I want them to get here, and have everything done so we can just have a nice, relaxing dinner. I was washing a tart pan and sliced the crap out of my finger. It wasn’t bad enough for stitches, but it was a doozy. So I am typing this one-handed, and it is not going very well. I also cannot for the life of me find the step-by-step pictures that I took of this cake, so I am going to cut my losses, and just call it a night.

By the way, this gingerbread is from Nigella Lawson’s book, Kitchen, and it is deep, rich, and exactly what gingerbread should be. It is a weird little recipe, it starts on the stove, and makes a very runny batter. But it does work and makes for a very springy and moist gingerbread. Lyle’s Golden Syrup is an English product, but I found mine at the world market, and have also gotten it in the specialty foods section of the grocery store. I used this gingerbread at the photography workshop the other day, and Alison had a brilliant idea, it would be the perfect vehicle for a thick layer of cream cheese frosting. She is a smart girl.

Guinness Gingerbread Ingredients //

  • 1 1/4 sticks butter
  • 1 cup Lyle’s golden syrup
  • 1 cup plus 2 tablespoons dark brown sugar
  • 1 cup Guinness
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 1/4 cups sour cream
  • 2 eggs

How to Make // The Steps

Step 1: Put the butter, Lyle’s, brown sugar, Guinness, ginger, cinnamon, and clove in a saucepan, and melt over low heat.

Step 2: Take the saucepan off of the heat, and whisk in the flour and baking soda. It will be lumpy, but it comes together.

Step 3: In a small bowl, whisk together the sour cream and eggs. Pour the sour cream mixture into the batter and mix until smooth.

Step 4: Pour into a greased 9×13 pan and bake in a preheated 325 oven for 45 minutes.

guiness gingerbread recipe
guiness gingerbread cake

Guinness Gingerbread

Yield: makes 12

Guinness Gingerbread - Guinness adds a depth and richness to gingerbread. It's a nice change.

Ingredients

  • 1 1/4 sticks butter
  • 1 cup Lyle's golden syrup
  • 1 cup plus 2 tablespoons dark brown sugar
  • 1 cup Guinness
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 1/4 cups sour cream
  • 2 eggs

Instructions

  1. Put the butter, Lyle's, brown sugar, Guiness, ginger, cinnamon, and clove in a saucepan, and melt over low heat.
  2. Take the saucepan off of the heat, and whisk in the flour and baking soda. It will be lumpy, but it comes together.
  3. In a small bowl, whisk together the sour cream and eggs. Pour the sour cream mixture into the batter and mix until smooth.
  4. Pour into a greased 9x13 pan and bake in a preheated 325 oven for 45 minutes.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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Suzie

Wednesday 22nd of December 2021

Hiya Is it plain or self-raising flour ?

Barbara

Tuesday 7th of December 2021

This is such a yummy cake! Well worth getting the ingredients to make it ?

Bree Hester

Wednesday 8th of December 2021

Thank you! I'm glad that you enjoyed it!

The Best Pumpkin Bread | Baked Bree

Monday 8th of November 2021

[…] classroom this week, which is so much fun, but it seemed like I never got caught up. My best friend and her husband came into town and we had the best time with them. I made a nice dinner and we hung out on Thursday night. Friday […]

Bree

Wednesday 11th of November 2020

I have made this numerous times, it's delicious, but the bottom layer is always dense, I've tried cooking at a lower temp for longer, but cannot get the springy finish to it that's shown in the photograph, can you please help me, Thanks, p. s. My name is Bree too

Bree Hester

Friday 13th of November 2020

Hello BREE! Whenever I have a cake that isn't springy like it should be, the first thing I do is replace my leavening agents. The only other thing that I can think of is the pan that you are baking it in. Try a metal 9x13 pan. Let me know if either of those things work.

Suzanne

Saturday 8th of February 2020

What is the complete nutritional value?

Bree Hester

Tuesday 11th of February 2020

I'll add it.

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