Guinness Gingerbread

stout gingerbread recipeTomorrow my best friend in the entire world and her husband are coming for a visit. I am so excited, 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 others 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 a 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 WorldMarket, 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.

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.


  • 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


  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?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 28 Comments

  1. Colleen

    Looks yummy! Now that you have Golden syrup, try it on toast with butter (preferably Kerrygood) or pancakes, or a scone, Golden syrup (like bacon) makes everything better πŸ™‚

    1. bakedbree

      I will! Kerrygold is the best butter ever. Now I want some toast.

  2. jenna

    mmmmm….this looks amazing bree! so moist and full of flavor! gorgeous!

    1. bakedbree

      thanks Jenna!

  3. Heather

    A new bread to add to the fall/winter calendar πŸ™‚
    I hope your finger heals quickly and that you enjoy your time with friends!

    1. bakedbree

      thank you Heather!

  4. Shelley

    hi what could I substitute for the ‘golden syrup’ and for Guinness because I cannot have beer (wheat). could I use really strong ginger beer instead, perhaps? thanks

    1. bakedbree

      Dark corn syrup for the Lyles and I would try ginger beer. What is the worst that can happen?

  5. Elisa B.

    Yum! Must try it.

    Also, I’m in love with those white and blue plates. May I ask who makes them?

  6. Tracy

    This looks fabulous! Pinning it on Pinterest. πŸ™‚

  7. Julia

    Your poor finger πŸ™ That sucks! I can’t wait to try this, it’ll be my first attempt at a cake that starts on the stovetop. I’m excited to try πŸ˜‰

    1. bakedbree

      It is finally better today. Liquid bandaids are the best.

  8. lynn @ the actor's diet

    THANK YOU!!! i have been trying to figure out what to make w the rest of the stout in my fridge other than bread or brownies

    1. bakedbree

      Glad to help Lynn!

  9. Amanda

    Well, I tried to add my link to Mr. Linky but then I screwed it up and made a big mess. Sorry for not being smart enough to figure out a linky thingy. πŸ˜‰

    Was such a pleasure meeting you! I just adore your blog and your talent and I am such a fan of yours! πŸ™‚

    1. bakedbree

      You are so sweet Amanda! It was so nice to meet you in person. I know that the book will be amazing.

  10. Becca

    I think I’ve seen Nigella make this gingerbread once before on the Cooking Channel. It looked as good then as it does now. Probably moreso now because it’s getting close to Christmas and that is when I associate gingerbread into my life. πŸ™‚

    1. bakedbree

      I saw her make it on the show too. It is really delicious.

  11. Leigh

    Can’t wait to try this recipe! Sounds like a great combination of flavors.

    1. bakedbree

      thanks Leigh!

  12. Brie

    Is there a substitute for golden syrup? I can’t seem to find it.

    1. bakedbree

      Corn syrup, maple syrup?

  13. Jennifer @ Mother Thyme

    I love this recipe! I love serving Gingerbread during the holidays and this is a new recipe I would be intrigued to try. I miss not having a WorldMarket near. When I lived in Fredericksburg I had one right around the corner from me. Now in Upstate NY, I don’t have one and I miss it since they have such amazing products. Thanks for sharing this delicious recipe. Enjoy your visit with your best friend! πŸ™‚

    1. bakedbree

      I really liked this recipe a lot. The cake is really moist, and springy. Thanks Jennifer!

  14. Suzanne

    What is the complete nutritional value?

    1. Bree Hester

      I’ll add it.

  15. Bree

    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

    1. Bree Hester

      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 9×13 pan. Let me know if either of those things work.

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