Gingerbread Pudding Cake
Like most of the population in the beginning of January, I have resolved to eat well. Hence, my first post of the year. Never underestimate the psychological benefits of a warm pudding cake.
I mistakenly bought blackstrap molasses, which is generally considered to be too potent to use in gingerbread cake. So, what can it be used for?… slow-cooked beans, BBQ sauce, and hair treatment. No matter; it’s going in the cake. We’re aiming for a no holds barred level of intensity. Did I mention there’s Guinness involved?
Gingerbread Pudding Cake (inspired by Miette’s Gingerbread)
1 cup all-purpose flour
3/4 cup white sugar, divided
1 tablespoon ginger, divided
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
4 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon blackstrap molasses
2 tablespoons honey
1/2 cup brown sugar
1 cup stout beer, such as Guinness
Preheat oven to 350°F. Butter the loaf pan and set aside.
In a medium-sized bowl, sift together the flour, 1/2 cup white sugar, 2 teaspoons ginger, cinnamon, cloves, nutmeg, cardamom, baking powder, and salt. Stir to combine. In a large-sized bowl, whisk together the milk, egg, butter, molasses, and honey until smooth.
Add the flour mixture to the milk mixture and stir gently until just combined. Pour the batter into the loaf pan and spread evenly.
In a small-sized bowl, combine the remaining 1/4 cup white sugar, 1 teaspoon ginger, and brown sugar. Sprinkle the sugar mixture evenly over the batter.
Carefully pour the beer over the batter (don’t stir!). Bake in the oven until cake is bubbling and the surface is dry to the touch, about 35-40 minutes. Allow to cool for 15 minutes before serving. Try it with a scoop of Eggnog Ice Cream.