Best Ginger Stoudt Cake Ever

I do not think I can adequately express how good this cake is. If you are a fan of gingerbread and are looking for something a little snazzier to serve during the holidays, look no further. Yes, it is a little more work than an ordinary cake to whip up, but it’s worth every bit of extra effort. I have not felt so passionately about a cake in a very long time!

This cake was supposed to accompany us to a Christmas party, but a violent stomach bug had other plans for our family. One by one we fell all week, and finally, on the day of the party, it was Andrew’s turn. I started out the day with my usual optimism and baked the cake, but by the afternoon, it was clear we were going nowhere, quarantined in House of Vomit and Misery. But at least those of us who could eat enjoyed this immensely!

The Marrow’s Ginger Stoudt Cake, original recipe courtesy of New York Times
2 tablespoons unsalted butter, at
room temperature
125 grams raw (Demerara) sugar (1/2 cup)
1 cup stout
1 cup molasses
1⁄2 teaspoon baking soda
340 grams all-purpose flour (2 cups)
1 tablespoon ground ginger
1 teaspoon cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon freshly grated nutmeg
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon allspice
1⁄4 teaspoon fine sea salt
3 tablespoons grated fresh ginger
3 large eggs, at room temperature
1 teaspoon vanilla extract

1. Heat oven to 350 degrees. Grease a Bundt pan well with the softened butter. Coat the entire pan with raw sugar so that it sticks to the butter. Turn the pan over to dump out any excess sugar.
2. Add the stout and molasses to a medium saucepan and bring to a simmer. Remove from the heat. Carefully whisk in the baking soda and let cool to room temperature. Be careful as the stout mixture will bubble up.
3. Sift together the flour, ground spices, pepper and salt. Set aside.
4. In the bowl of an electric mixer fitted with the whisk attachment, mix the fresh ginger, eggs, vanilla extract, dark brown sugar, and granulated sugar on medium speed for five minutes.
5. Turn the mixer down to low speed and add the oil. Mix for another 5 minutes. Slowly add the stout mixture and mix for another 5 minutes.
6. Carefully add the dry ingredients in two parts, mixing well in between each addition.
7. Pour the batter into the prepared pan. Bake for 55 to 65 minutes, or until a cake tester comes out clean. Let the cake cool for 15 minutes and then flip upside down to release while still warm. Let cool completely.



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