Sometimes the universe works exactly as it should, and not in those random mysterious ways.
The very same week I share my
desire plan to visit Ireland, my visual collaborator in most things pretty and delicious, Heidi Murphy of White Loft Studio, photographs and styles this gorgeous cake with Jocelyne Pierce of Mayflour Confections. It’s loaded with rich dark flavors like molasses, cinnamon, clove and brown sugar, and topped with a glaze that every Irish man, woman or wannabe will love made with… wait for it… pure Guinness and sugar.
Yes, it’s a sweet cocktail fans dream in the form of a loose icing. And you do not need to love beer to love this cake. For those of you dead set against the stuff, try this glaze with some Prosecco and sugar or perhaps a hard cider and sugar. Yes, yum. Mom will agree, so keep this recipe in your back pocket for Mother’s Day, May 12.
Thanks to Jocelyn and Heidi for sharing their stunning creation. More beautiful photos and the recipes below. Don’t miss the sparkling silverware image at the end of the post – so sweet.
Happy Happy May!
Ginger Molasses Cake with Guinness Glaze
Adapted from Joanne Chang’s Gingerbread Cake in the Flour Cookbook
- 2 sticks (228g) unsalted butter, room temperature
- 3/4 c (165 g) packed light brown sugar
- 3 tbs fresh grated ginger
- 2 eggs, room temp
- 3 1/2 c (490 g) unbleached all-purpose flour
- 1 tbs baking powder
- 1/4 tsp kosher salt
- 2 tsp ground ginger
- 1 tsp freshly ground black pepper
- 1/2 tsp cinnamon
- 1/4 tsp ground clove
- 1 1/2 c (480 g) unsulfured dark molasses
- 1 c (240 g) very hot water
- 1 tsp baking soda
- 2 tablespoons Guiness
- 1 to 1 1/2 cups of confectioners sugar
- Position rack in center of the oven, and heat to 350 degrees. Butter and flour bundt pan, being sure to go all the way up the sides as cake will rise significantly.
- Using a stand mixer with a paddle attachment, cream the butter and brown sugar until light and fluffy, stopping the mixer a few times to scrape down the bowl.
- In a small bowl, whisk together the grated fresh ginger and eggs until well blended. With the mixer on low, slowly add the egg mixture to the butter mixture- increase speed and beat until homogeneous (about 30 sec).
- In a medium bowl, sift together flour, baking powder, and all the spices.
- In another medium bowl, whisk together the molasses, hot water, and baking soda- the mixture will foam up as you mix.
- With stand mixer on low, add 1/3 of flour mixture until incorporated. Immediately pour in half of the molasses mixture and continue to mix on low until combine. Repeat, alternating flour mixture and molasses mixture until all remaining ingredients are incorporated. Stop and scrape the bowl, then mix on low for about a minute until homogeneous.
- Pour batter into prepared pan and bake for an hour, until the edges darken and the top of the cake springs back when lightly pressed in the middle with your finger. Let cool in the pan for 15-20 minutes, then unmold.
- Add 2 tbs of Guinness to a small bowl. Let sit for 15-20 minutes. Slowly whisk in sifted confectioners sugar until glaze is thickened almost to a loose paste (a similar consistence to molasses, you will most likely use 1-1 1/2 cups of sugar).
- Slowly pour over completely cooled cake, allowing gaze to run down sides.
- Let stand 15 minutes until glaze sets. This cake keeps well at room temp in an airtight container for three days.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram and Pinterest.
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