This recipe, originally published in Gourmet magazine in Feburary 2000, has caught my attention several times over the years but for one reason or another I never got around to making it. I even bought the beer to make it more than a year ago and then it just sat in the liquor cabinet because neither of us are really Guinness drinkers. When I was looking through recipes to make for this month’s Gourmet, unbound I decided it was high time to make this gingerbread. It also gave me an opportunity to try my new decorative mini-bundt pan that my wonderful husband bought me on a whim when I dragged him into my favorite baking supply store.
The gingerbread is very moist with a nice dark molasses and spice flavor. The beer flavor isn’t specifically noticeable but it adds depth to the cake. The recipe calls for a pinch of cardamom and I couldn’t taste it at all so I think I will try a bit more next time. I am not sure if this is my favorite gingerbread recipe of all time, but it certainly was tasty. I would absolutely make it again. I didn’t make any adaptations to the recipe except to shorten the baking time because I made mini-cakes, so instead of retyping the recipe it can be found here.
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