Gingerbread Framinghammer Gingerbread Loaf Cake
The holiday season is all about warmth, and your Craft Beer Concierge has teamed up with Jack’s Abby once again to bring you a beer filled recipe that’s sure to leave you feeling warm and cozy, and your kitchen smelling wonderful. This Gingerbread loaf cake is infused with an extra helping of ginger in the form of Gingerbread Pastry Porter, which not only enhances the taste but also keeps this cake nice and moist.
I hope you enjoy baking and sharing this at your holiday table this season.
Ingredients:
1 cup Jacks Abby Gingerbread Pastry Porter
3/4 cup molasses (not blackstrap)
1/2 teaspoon baking soda
3/4 cup vegetable oil
2 tablespoons ground ginger
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1 cup packed dark brown sugar
3 large eggs
1 tablespoon fresh grated ginger about 1-inch peeled gingerroot
1 1/2 teaspoon baking powder
2 cups all-purpose flour
Cream Cheese Frosting
4 ounces cream cheese at room temperature,
1 1/2 cups powdered sugar sifted
1/2 teaspoon vanilla extract
Steps:
Preheat the oven to 350°F. Spray a loaf pan with cooking oil.
Place the stout beer and molasses in a medium saucepan. Heat until the liquid starts to
boil. Remove from heat and stir in the baking soda. Set aside and let cool about 10
minutes.
Place the oil, ginger, vanilla, cinnamon, cloves, salt, nutmeg, and black pepper in a large
mixing bowl. Stir together with a whisk until uniform in color.
Add the brown sugar stir until it is incorporated. Add the eggs and repeat.
Stir in the grated ginger, then pour in the molasses and stout liquid. Then add the
baking powder then the flour.
Pour the batter into the prepared loaf pan and bake in the oven for 55 to 65 minutes, or
until a skewer inserted into the center of the loaf comes out clean
Let the loaf cake cool in the pan for 10 to 15 minutes then remove it from the pan by
using the overhanging parchment paper. Place the cake on a wire rack until it’s
completely cool.
While the cake is cooling, making the cream cheese frosting by placing cream cheese in
a large bowl. Sift the powdered sugar over it. (Don't skip sifting, powdered sugar
clumps and once you have a clump in the frosting it is difficult to get out.) Add the
vanilla extract
Mix until the powdered sugar is absorbed and the frosting is creamy and smooth. Cover
the bowl with plastic wrap or a damp towel to keep it from drying out until use. Once
cake is fully cooled, go ahead and frost! Decorate with candied ginger slices or anything
else you’d like.
Slice yourself some cake and enjoy with your choice of pour from the Pastry Porter
Pack!
