The Tall, Dark and Handsome Gingerbread Cake (with Lemon Glaze)

This cake is incredible. It’s made with real grated ginger, freshly brewed black coffee.



  • 1 cup oatmeal stout or Guinness Stout
  • 1 cup dark molasses (not blackstrap)
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cardamom
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil


  • 1 lemon (about 1/4 cup of juice)
  • 1 cup confectioners sugar


Cake Preparation

  1. Preheat oven to 350°F.
  2. Generously butter bundt pan and dust with flour and knocking out excess. (I used a baking spray here, i sprayed it on thickly).
  3. In a large saucepan bring stout and molasses to a boil and remove from heat. Whisk in baking soda, next cool to room temperature.
  4. Sift together flour, spices and baking powder in a large bowl. Whisk together eggs and sugars. Whisk in oil, and then molasses mixture. Add to flour mixture and whisk till just combined.
  5. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Next bake in middle of oven until a tester comes out with just a few moist crumbs adhering, for about 50 minutes. Cool cake in pan on a rack for 5 minutes. Turn out onto rack and let cool.

Glaze Preparation

  1. While the cake cools, make your glaze. I go with the juice of 1 lemon and just 1 cup of confectioner’s sugar. Traditional recipes go for more sugar, (I like things to be super lemony).
  2. Over low heat, to a small saucepan add lemon juice and sugar. Whisk the sugar and lemon together till combined and turned into a thick glaze. Apply glaze to the cake using a spoon or a brush.

Source : allrecipes.Com

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