Other than cut-out gingerbread cookies, I never really had gingerbread (as a "cake"). My dad told me that gingerbread is an acquired taste and he tried to dissuade me from making this. My mom told him to shut up and told me that he doesnt have to eat it, and to go ahead and make this. And so I did! Mom & I loved it! (Dad snuck a piece and he admitted that this was pretty good!)
Using the full recipe I baked two cakes: one 8" for me and one 7" cake for my mom. Baking time was shorter -- i baked both of them at the same time at 350 degrees for about 20 minutes and then baked them for another 15 minutes at 325 degrees.
The Guinness wasn't a dominant flavor. The ginger wasnt really that strong either. Mom told me to increase the ginger a lil more next time. This was a really good, moist & yummy cake. And so simple to make -- i totally didnt have to whip out the Kitchenaid -- a bowl and a whisk was all i needed. This was so yummy I TOTALLY forgot about the whipped cream. Thank you Katie, of Katiecakes, (head to her blog for the recipe) for choosing another winner!
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