Gingerbread Cake with Rum Whipped Cream

Gingerbread Cake:

1 cup Guinness

1 cup light molasses

1 1/4 tsp baking soda

2 cups all-purpose flour

2 Tbsp ground ginger

1 1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp nutmeg

1/8 tsp ground cardamon

3 large eggs

1/2 cup sugar

1/2 well-packed dark brown sugar

3/4 cup vegetable oil

1 Tbsp minced peeled fresh ginger

Combine Guinness and molasses in large saucepan. Bring to boil on medium-high heat, stirring occasionally. Remove from heat and stir in baking soda. Allow to foam up and let stand until completely cool (about 1 hour). Spray three 8″ cake pans with non-stick cooking spray and dust lightly with flour (tap off excess). Mix flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and ground cardamon together in large bowl. In seperate medium bowl, beat together eggs and sugars. Add oil then molasses mixture to eggs. Gradually combine egg mixture to dry ingredients. Stir in fresh ginger. Divide batter among three cake pans and bake at 350 degrees until toothpick inserted into center of cakes comes out clean** (about 28 mins). Cool cake frost and stack with favorite butter cream frosting (leaving outside plain or dusted lightly with confectioners’ sugar) or serve with rum whipped cream.

**Special Note: you will want to swap positions of cake pans midway through baking to ensure they bake evenly.


Rum Whipped Cream:

1 pt heavy whipping cream

1/2 cup confectioners sugar

1 Tbsp dark rum

3/4 tsp vanilla

Freshly ground nutmeg (for sprinkling on top)


Whip heavy cream, confectioners sugar, rum and vanilla in bowl on high until mixture creates stiff peaks. Place generous dollops of whipped cream on individual servings of cake and sprinkle top of whipped cream with nutmeg.

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