Recipes & Cooking Desserts & Baking Bread Dessert Bread & Pastry Stout Gingerbread with Lemony Hard Sauce Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 19, 2021 Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Prep Time: 25 mins Stand Time: 15 mins Bake Time: 40 mins Cool Time: 10 mins Total Time: 25 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick spray for baking ¾ cup stout beer (such as Guiness) 2 ½ cup all-purpose flour 1 tablespoon ground ginger 2 teaspoon ground cinnamon 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg ¼ teaspoon ground cardamom 1 cup butter, softened 1 ¼ cup packed brown sugar 3 eggs 1 cup mild-flavor molasses 1 tablespoon grated fresh ginger 1 tablespoon powdered sugar 1 recipe Lemony Hard Sauce Lemony Hard Sauce ¼ cup butter, softened ¾ cup powdered sugar 2 tablespoon lemon or orange liqueur 2 teaspoon finely shredded lemon or orange peel 1 teaspoon vanilla Directions Preheat oven to 350°F. Generously coat a 10-inch fluted tube pan with nonstick spray for baking. Pour beer into a measuring cup and let stand at room temperature for 15 minutes. In a medium bowl stir together flour, ground ginger, cinnamon, baking powder, baking soda, salt, nutmeg, and cardamom; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Stir in molasses and grated ginger. Alternately add flour mixture and beer in three additions, beating on medium speed just until combined after each addition. Pour batter into the prepared pan. Bake for 40 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Sprinkle with powdered sugar. Serve warm with Lemony Hard Sauce. Lemony Hard Sauce In a medium bowl beat butter, with an electric mixer on medium to high speed until light and fluffy. Beat in powdered sugar, lemon or orange liqueur, finely shredded lemon or orange peel, and vanilla until smooth. Make-Ahead Directions: The Lemony Hard Sauce is best if chilled for 24 hours before serving. Rate It Print Nutrition Facts (per serving) 496 Calories 21g Fat 73g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 496 % Daily Value * Total Fat 21g 27% Saturated Fat 13g 65% Cholesterol 104mg 35% Sodium 366mg 16% Total Carbohydrate 73g 27% Total Sugars 45g Protein 5g 10% Vitamin C 0.6mg 1% Calcium 141.4mg 11% Iron 3.1mg 17% Potassium 487mg 10% Folate, total 56.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.