This gingerbread recipe has a unique kick to it as a result of adding a dark beer to the batter. I first saw this recipe on the Food Network and have adapted it to use maple syrup (instead of Lyle's Golden Syrup) and cut back on some of the sugar and it is fantastic! The texture is very, very moist. I recommend you allow the gingerbread to cool to room temperature before serving. This makes a superb holiday dessert!
Guinness Gingerbread
1 1/4 stick of butter
1 cup maple syrup
1 cup packed dark brown sugar
1 cup of Guinness (or any type of stout)
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cups of sour cream
3 eggs
Optional: whipped cream for serving.
1. Preheat oven to 325F. Grease a 9' by 13" pan or line with parchment paper.
2. put first 7 ingredients in a large sauce pan and gently heat on low until butter is all melted. Mix thoroughly and remove from heat.
3. Whisk flour, baking soda, and salt into pot of melted ingredients. Batter will be lumpy.
4. Crack eggs into a large mixing bowl and whisk to gently mix. Add sour cream and whisk until eggs and sour cream are well mixed.
5. Pour batter into mixing bowl of egg and sour cream mixture. Whisk thoroughly until well mixed and not lumpy or beat on low speed for one minute with an electric beater.
6. Pour into pan. Bake for 50-55 minutes. Let cool to room temperature before cutting and serving.
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