12 Posts of Christmas, Personal, Recipes
Comments 3

12 Posts of Christmas: Boozy Dessert

12 Posts of ChristmasPost 11 – Boozy Dessert: Stout Gingerbread Cake and Bourbon Caramel Sauce

Merry Christmas! I hope everyone had a wonderful day yesterday, I know I did. Before I get to the recipe for the delicious dessert I made for Christmas dinner, I thought I would share a few Christmas pictures. Nick got me a very cool set of lenses (macro, wide-angle and fish eye) to attach to my iPhone to help improve my iPhoneography. I had a lot of fun playing around with them yesterday, although we might have got a little carried away with the fish eye lens…

Christmas Eve

Christmas Eve

Christmas brunch

Christmas brunch

Christmas Morning

Christmas Morning, traditional picture with my brother

iPhone lense set, my new toy!

iPhone lens set, my new toy!

Sneaking food when no one is looking

Sneaking food when no one is looking

Table is filling up with food

Table is filling up with food

Christmas M&M's

Christmas M&M’s

Christmas Angel

Christmas Angel

Yummy yams

Yummy yams

Now, the main event, dessert! This recipe is from a Cook’s Illustrated magazine. It has a deep, rich flavour and is very moist. The fresh ginger, dry ginger and freshly cracked black pepper give this cake an extra kick of “spice.” I made the cake the day before and then just gently warmed it in the oven before serving it at Christmas dinner.

Stout Gingerbread Cake

INGREDIENTS:
– 3/4 cup Guinness Stout
– 1/2 teaspoon baking soda
– 2/3 cup mild molasses
– 3/4 cup packed light brown sugar
– 1/4 cup granulated sugar
– 1 1/2 cups unbleached all-purpose flour
– 2 tablespoons ground ginger
– 1/2 teaspoon baking powder
– 1/2 teaspoon table salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon finely ground black pepper
– 2 large eggs
– 1/3 cup vegetable oil
– 1 tablespoon finely grated fresh ginger

Gingerbread Cake Ingredients

Gingerbread Cake Ingredients

METHOD:
1. Adjust oven rack to the middle position and pre-heat oven to 350 degrees. Grease and flour an 8-inch round baking pan.

Stout

Stout

2. Bring stout to a boil in a medium saucepan over medium heat, stirring occasionally. While the stout is heating, measure out the sugar and molasses to be added. Remove stout from heat and stir in baking soda (mixture will foam vigorously).

Photo 2012-12-24 2 41 01 PM

Bring stout to a boil

Sugars

Sugars

Molasses

Molasses

3. When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set mixture aside.

Stout and baking soda

Stout and baking soda

4. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper (optional) together in a large bowl; set aside.

Dry ingredients

Dry ingredients

5. Transfer stout mixture to a large bowl. Once cooled, whisk in eggs, fresh ginger and oil until combined.

Grated ginger

Grated ginger

Add eggs and oil to the stout mixture

Add eggs and oil to the stout mixture

6. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.

Mixing together

Mixing together

7. Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles.

Pour the batter into a pan

Pour the batter into a pan

8. Bake until the top of the cake is just firm to touch and a toothpick comes out clean, 35 to 45 minutes. Cook cake in the pan on a wire rack, about 1 1/2 hours. Cut into slices and serve warm or at room temperature.

Let the cake cool

Let the cake cool

Bourbon Caramel Sauce

INGREDIENTS:
– 1/4 cup butter
– 1/2 cup white sugar
– 1/2 cup brown sugar
– 1/2 cup whipping cream
– 1 teaspoon vanilla
– splash of bourbon or Jack Daniels

METHOD:
1. Add sugars, butter and whipping cream to a heavy sauce pan.

Ingredients for the caramel sauce

Ingredients for the caramel sauce

2. Bring to a gentle boil over medium heat for about 2 minutes.

Stirring

Stirring

3. Take off the heat and stir in vanilla and a splash of bourbon. Allow the caramel sauce to cool slightly before serving.

Adding in the good stuff

Adding in the good stuff

Caramel sauce

Caramel sauce

For my dessert, after gently reheating the cake in the oven, I cut a slice for each plate. I put a little icing sugar on each piece, to hide any imperfections, added a scoop of french vanilla ice cream, drizzled on some caramel sauce and dessert was ready!

Dessert is served

Dessert is served

Everything about this dessert was amazing, everyone practically licked their plates clean. I would absolutely make this cake again and I highly recommend it! Good thing there are leftovers!

Happy Christmas!

3 Comments

  1. It was a fabulous dessert, Robyn. Just delicious. Thanks for making it. It was a perfect completion to Christmas dinner.

  2. Pingback: 12 Posts of Christmas – Salted Caramel Crème Brûlée | Life is Better Red

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