Fact: I’ve NEVER built a gingerbread house before! Sure, its very cutesy, but all that sugar icing, candy, and gingerbread cookies together really are just cloyingly sweet and I definitely don’t want to eat it after the house has sat there for weeks… But this gingerbread bundt cake with Guinness stout will sure wow your crowd and lemme show you how!
Speaking of Guinness… did you know gingerbread houses originated from Germany? Ginger roots are indigenous to the Southern parts of China, which made its way to Germany in the 13th century during the spice trade via the Silk Road. Ginger not only added great flavors to baked goods, it had properties that helps keep the baked goods fresh. During the 1600s, Nuremberg, Germany became
known as the Gingerbread Capital of the World and gingerbread baking became an acknowledged profession and only professional gingerbread bakers were allowed to make gingerbread unless its Christmas time. I want that job!
Also speaking of Guinness… the Guinness World Record for the World’s Largest 35.8million calories gingerbread house is 2520 ft2 (234 m2). It was built in 2013 by a group in Bryan, Texas using 1800lbs of butter, 7200 eggs, 3000lbs of sugar, 7200lbs of flour. Yup, everything sure is bigger in Texas!
Alright, enough random information. Lets get to the ingredients and instructions!
So here is the gingerbread house shaped bundt pan I used. It is made by Nordic Ware- the original company that invented and patented bundt cake pans. I really do think they make the best bundt cake molds since they’re heavy duty, nothing sticks to the pan, and the grooves are deep enough so the cake shapes show up really well. They make many different shapes and designs for special occasions, check them out!
- 1 cup Guinness
- 1 cup light/dark molasses (not blackstrap!)
- ¾ cup brown sugar
- ¾ cup canola oil
- 3 eggs
- 2 tbsp grated fresh ginger
- ¼ cup chopped crystallized ginger
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground white pepper
- ½ tsp salt
- powdered sugar
- Preheat the oven to 350°F. Grease and lightly flour your bundt pan.
- In a mixing bowl, mix the beer, molasses, brown sugar, oil, eggs, fresh ginger, and crystalized ginger.
- In a seperate bowl, sift together the remaining dry ingredients.
- Add the wet mixture to the dry ingredients and stir with a rubber spatula just until incorporated.
- Pour the batter into the bundt pan, bake about 45-55 minutes, or until a wooden skewer comes out clean when inserted into the cake.
- Let cake cool inside the pan for about 10 minutes. Then invert the cake onto a cooling rack and dust with powdered sugar.