Okay, your mother probably didn't make Guinness gingerbread when you were a kid. But I bet you wish she had.
1 1/4 sticks (10 tbsp.) butter, plus some for greasing
1 cup golden syrup (you may substitute with corn syrup)
1 cup packed plus 2 tbsp. brown sugar
1 cup Guinness stout
2 tsp. ground ginger
2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cups all-purpose flour (I suggest you sift it)
2 tsp. baking soda
1/4 cup sour cream
1 rectangular aluminum foil pan or 13" x 9" x 2" cake pan
Preheat oven to 325˚F.
Grease your aluminum foil pan or line your cake pan with aluminum foil and grease it.
Put the butter, syrup, brown sugar, Guinness and spices into a pan and melt gently over low heat.
Take off heat and whisk in the flour and baking soda. Be patient and whisk thoroughly to get out any lumps.
Whisk the sour cream and eggs together then beat into gingerbread mixture, whisking again to get a smooth batter.
Pour this into your foil loaf/cake pan and bake for about 45 minutes; when it's ready, it will be risen in the center and coming away from the pan at the sides.
Let the gingerbread cool before cutting into slices or squares.
It's me again. Gingerbread tends to look too much like an unfinished cake waiting to be frosted, so I always dust the finished gingerbread with powdered sugar. Makes a big difference.
Can you tell what's driving me crazy about this old holiday photo of Mary Tyler Moore?
It's the brown carpeting. It has nothing to do with the holidays. Details matter! So don't forget to dust your gingerbread with powdered sugar. ; )