Spiced Ginger Stout Cake with Salted Caramel Drizzle
A rich and moist gingerbread cake made with Guinness and black treacle, topped with salted caramel sauce and crystallized ginger.
- Prep30 min
- Cook45 min
- Total1h 15m
- DifficultyMedium
- Servings4
This cake brings together the deep, bittersweet notes of stout and black treacle with the warmth of ginger, cinnamon, and nutmeg. The result is a wonderfully moist and fragrant bundt cake that's perfect for autumn and winter gatherings.
The salted caramel sauce adds a luscious, salty-sweet finish, while the crystallized ginger on top provides a pleasant chewy texture and a punch of spice. Serve it warm with custard for an extra comforting dessert.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 325°F fan / 350°F conventional / 350°F / Gas Mark 4. Grease a 10-inch (2.4-liter) bundt pan thoroughly with vegetable oil, using a pastry brush to reach all crevices.
- In a large bowl, whisk together the Guinness, black treacle, dark brown sugar, vegetable oil, and eggs until well combined.
- In a separate bowl, sift together the self-raising flour, bicarbonate of soda, ground ginger, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared bundt pan and bake for 45 minutes, or until the cake is deep brown and a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack. If it sticks, run a knife around the edges and the central ring.
- Allow the cake to cool completely. Warm the caramel sauce slightly (about 15 seconds in the microwave) if needed to make it pourable, then drizzle it over the cake. Sprinkle the chopped crystallized ginger on top.
- Serve the cake with custard if desired. Store leftovers in an airtight container at room temperature for up to 3 days.
💡 Tips
- For a non-alcoholic version, substitute the Guinness with strong black coffee or a non-alcoholic stout.
- Make sure the caramel sauce is not too thick; warm it gently if needed for easy drizzling.
- This cake tastes even better the next day as the flavors meld together.
Inspired by a recipe from The Baking Explorer