Cakes

Ginger Stout Cake

Recipe Submitted By: bakingmad

This cake looks like a glass of stout with the creamy frothy topping. The rich dark cake has the delights of Billington's intense Muscovado sugar.

350 ml	Stout
200 grams	Butter
200 grams	Billington's Golden Caster Sugar
75 grams	Billington's Dark Muscovado
2 tbsp	Ginger Syrup Stem
450 grams	Self Raising Flour
3 tsp	Ground Ginger
2	Ginger Stem
2 tsp	Bicarbonate of soda
	Milk A splash of

200 grams	Unsalted Butter softened
300 grams	Billington’s Golden Icing Sugar
	Ginger Stem, chopped

Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text

You will need a 20cm round cake tin
Grease and base line a 20cm round cake tin, dust with flour.
Pre-heat the oven to 170 C/fan 160 C/gas mark 3.
Place the stout, butter, sugar and syrup together in a large pan. Heat gently until the butter and sugar are melted.
Add the flour, ground ginger and stem ginger. Blend the bicarbonate and a little milk together in a small dish then add this mixture to the pan and beat well.
Pour the mixture into teh prpared cake tin and bake for around 45 minutes. Check by inserting a skewer...if it comes out clean it is baked.
Remove from the oven and leave the cake to stand on a wire rack in the tin for 5 minutes before removing from the tin to cool completely.
Beat the butter util soft and gradually add the icing sugar. Beat until smooth. Spoon over the cooled cake keeping a little rough texture. Decorate with the chopped stem ginger. Serve in slices.