{"id":3591,"date":"2011-03-21T18:55:09","date_gmt":"2011-03-22T00:55:09","guid":{"rendered":"http:\/\/www.craftbeer.com\/recipes\/gingerbread-stout-cake-with-caramel-ale-sauce\/"},"modified":"2016-11-14T18:18:13","modified_gmt":"2016-11-15T01:18:13","slug":"gingerbread-stout-cake-with-caramel-ale-sauce","status":"publish","type":"recipes","link":"https:\/\/www.craftbeer.com\/recipes\/gingerbread-stout-cake-with-caramel-ale-sauce","title":{"rendered":"Gingerbread Stout Cake with Caramel-Ale Sauce"},"content":{"rendered":"<p><strong>Gingerbread Stout Cake<\/strong><\/p>\n<p>Generously grease and dust with flour (or use baking spray) a 10-inch (10- to 12-cup) bundt pan or 8 mini bundt pans. Set aside.<\/p>\n<p>Preheat oven to 350\u00b0F.<\/p>\n<p>Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.<\/p>\n<p>Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.<\/p>\n<p>Pour batter into bundt pan (or divide evenly among mini pans) and rap pan sharply on counter to eliminate air bubbles.<\/p>\n<p>Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes (about 35 minutes for the minis). Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.<\/p>\n<p>Original cake recipe from <a href=\"http:\/\/www.Epicurious.com\" target=\"_blank\">Epicurious.com<\/a>.<\/p>\n<p><strong>Caramel-Ale Sauce<\/strong><\/p>\n<p>Pour the <a href=\"https:\/\/www.craftbeer.com\/styles\/american-stout\">stout<\/a> into a medium saucepan and bring to a low boil.<\/p>\n<p>Cook, uncovered, stirring occasionally, until reduced by two-thirds.<\/p>\n<p>Add the butter and brown sugar and cook, stirring only when the mixture is in danger of boiling over, until thick and syrupy, 10 to 15 minutes.<\/p>\n<p>Slowly stir in the cream (it will splatter up!). Cook another 5 or 6 minutes, until thickened.<\/p>\n<p>Remove from heat and stir in the vanilla. Cool to warm, it will thicken up more as it cools.<\/p>\n<p>Pour over stout cake and add ice cream if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate lovers better buckle up! Culinary Concoctions by Peabody brings us a delicious twist on gingerbread stout cake by topping it with a warm caramel-ale sauce!<\/p>\n","protected":false},"author":2634,"featured_media":73368,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[4148],"recipe_difficulty":[543],"recipe_seasonality":[4155],"recipe_beer_style":[4145],"class_list":["post-3591","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-dessert","recipe_difficulty-easy","recipe_seasonality-spring","recipe_beer_style-stout"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gingerbread Stout Cake with Caramel-Ale Sauce - CraftBeer.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.craftbeer.com\/recipes\/gingerbread-stout-cake-with-caramel-ale-sauce\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gingerbread Stout Cake with Caramel-Ale Sauce\" \/>\n<meta property=\"og:description\" content=\"Chocolate lovers better buckle up! 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