Cakes, Tarts

Guinness Stout Ginger Cake for St.Patrick’s Day

“An invitation to tea in Ireland is no small matter of a simple cup of tea and biscuit! You sit down at the table in the dining room and the usual everyday tea stars with slices of brown Irish soda bread and slices of homemade white bread lavishly buttered, a pot or two of jam for the bread, hot crusty scones, a plate of cookies, a “sponge sandwich” cake (two layers of sponge cake, jam between and sugar sprinkled on top) and a chocolate cake with thick, creamy, chocolate icing – or warm gingerbread full of spices. Cups of hot tea all around three or four times and you”ll last till suppertime.”

That is how it been in 1953 and I wonder if anything has changed since then?

Irish Holidays by Marcela De Vivo a freelance writer in the Los Angeles area and founder of Gryffin Media.

“St. Patrick’s Day is a special holiday established in the 17th century to honor the patron saint of Ireland — St. Patrick. For Christians, this is a time to celebrate the long ago advent of their religion, especially in Ireland. But for many others all around the globe, St. Patrick’s day has become a grand reason to celebrate all that is fun about Irish culture.

Plenty of places around the world adopt the customs of the Irish once a year and many with their own cultural flair. St. Patrick’s Day is not only observed in Ireland but in many countries, especially Canada, Argentina, The United States, and New Zealand. Here are some ideas on how you can enjoy March 17th this year by honoring classic traditions.

Wear a Four Leaf Clover

One of the easiest ways to participate in St. Patrick’s Day is by wearing green, which is interesting because St. Patrick was widely known for wearing and loving the color blue. But, over the years, people started to recognize St. Patrick by the three leaf clover he valued so dearly.

More and more people incorporated shamrocks into their outfits each holiday, eventually dawning entirely green duds. Irish soldiers would even wear completely emerald uniforms in hopes of making a political statement.

St. Patrick used a three leaf clover as a model to explain the holy trinity to Irish pagans, or non-Christians. But, mainstream culture later adopted the four leaf clover for the holiday because of its rareness. If you find and wear a four leaf clover on St. Patrick’s Day, consider yourself as having a bit of the “luck of the Irish” (especially since you won’t be getting pinched)!”

The most unusual thing about this recipe is that stout is substituted for the water or coffee used in most gingerbread recipes. It adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea, or a beer!

Guinness Stout Ginger Cake

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  • 1 cup Guinness Stout

  • 1 cup dark molasses 

  • 1/2 tsp baking soda

  • 2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 2 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon freshly grated nutmeg
pinch of ground cardamom

  • 3 large eggs

  • 1/2 cup packed dark brown sugar

  • 1/2 cup granulated sugar

  • 3/4 cup grapeseed or vegetable oil
  • 1 Tbsp. fresh ginger root, grated, peeled



Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan.


In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow sitting until the foam dissipates.


Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.


In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.


Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.


Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

Inspired by Claudia Fleming
The Last Course: The Desserts of Gramercy Tavern

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  • Reply
    La Table De Nana
    March 15, 2013 at 1:32 am

    Oh I have the perfect mold.

    Beautifully presented:-)

  • Reply
    Carol | a cup of mascarpone
    March 15, 2013 at 1:36 am

    I adore the cake, and love your molds! Absolutely lovely, as always!!!

  • Reply
    Rosa's Yummy Yums
    March 15, 2013 at 7:25 am

    What a bewauty! This cake must taste heavenly. I love cooking or baking with stout…



  • Reply
    March 15, 2013 at 1:31 pm

    I love the texture and color of that cake.You have captured it so well!!! I have tasted stout cake just once and loved it..I should try this out soon…Looks amazing…Stunning pictures and props..Love your work dear- You rock!!

  • Reply
    March 15, 2013 at 1:38 pm

    guys, i had this very cake yesterday (thank you Alena, it was very very cool!) and can attest that it was wonderful! not too sweet, not too dry, with touch of ginger and a perfect texture. One you take a bite of and can't stop till its gone 🙂

  • Reply
    Nami | Just One Cookbook
    March 16, 2013 at 6:36 am

    I cannot describe how excited I am to come to your blog every time. Gorgeous!

  • Reply
    March 16, 2013 at 12:46 pm

    this cake looks stunning!

  • Reply
    Gayathri Ramanan
    March 16, 2013 at 3:22 pm

    cake looks delicious and perfect
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  • Reply
    March 17, 2013 at 6:41 am

    What a pretty cake! There is no better way to celebrate St. Patric's day than cook something with Guinness stout!

  • Reply
    March 17, 2013 at 11:58 am

    Yummy looks just gorgeous!

    I should ask my Irish friend how is his mother serving tea to the guests 🙂

  • Reply
    March 17, 2013 at 6:10 pm

    Medeja, i wonder if they are doing they same thing-) Would be awesome!!!

  • Reply
    Spicie Foodie
    March 18, 2013 at 9:17 pm

    Such pretty cake and I love your moulds. Thanks for sharing Yelena:)

  • Reply
    March 14, 2014 at 8:18 am

    Nice idea, Yelena! And as always, I love the images!

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