December 14, 2009 - 9:51am
Delicious Gingerbread with Stout
Paddyscake's Guinness Gingerbread looked sooo good, I had to try it! I use Black Bart Stout, other than that, it is the same.
This was fabulous! Sweet at first taste with a great bite that is not too spicy and so moist with a real depth to it.
My picture of the cake on the plate somehow didn't load onto the computer, but I just took a picture of the last remaining bit:
The lighter spot is the fresh ginger, which really makes a difference in the taste. This is the best gingerbread! Thank you Paddyscake!
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Comments
it looks & sounds wonderful. i've never thought of using a bundt pan. since i have several sizes from mini to large, i will attempt this recipe
merry christmas, claudai
You should really try this.. ii's yummy. The recipe suggested the Bundt and I thought it would slice nicely for taking to a family dinner. (It did!) I have one of those 6 portion mini-Bundt pans - maybe I'll try that next. Thanks for the idea. Hope yours turns out great.
Marni
Just looking at your lovely bake makes the mouth water! I don't know what it is about the addition of the Stout or if even, that is the reason for the extreme yummy moistness of this "bread"/cake. Qhatan's Chocolate Stout has that same quality.
Sigh..a great holiday gift, or treat yourselves.
Nice Marni!
Betty
Thanks Betty! I think I'll have to try the chocolate cake. Thanks you also for sharing what will be THE gingerbread around here.
Marni
Yes, this is awsome looking delicious. To many things I want to make and not enough time!
Sylvia
Thank You Sylvia! I know how you feel, I'm still trying to get around to the sourdough challah you made recently. I have a long baking to-do list!
Marni