Guinness stout ginger cake from The Last Course: The Desserts of Gramercy Tavern (page 173) by Claudia Fleming and Melissa Clark (co-author)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Maple baked apples with dried fruit and nuts; Caramel blood oranges; Ginger ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sashae on March 17, 2026

    beyond phenomenal. i have substituted other darker, richer stout beers and tend to add more ginger and cardamom as well. super good in the winter. i have made both in full sized and mini bundt pans as gifts. highly recommend using bakers joy as release spray, especially on complex bundt pans.

  • reiandcoke on June 02, 2024

    A few notes after having baked this multiple times: - use 140 g/cup for flour (Claudia uses this in her second book, Delectable). - if you have a thermometer, 205 degrees is perfect for the inside.

  • adrienneyoung on May 21, 2020

    This cake teaches me humility. Second epic fail. I’m giving up Bundt pan next and moving to the humble loaf pan. I am surrounded by crumbs and downcast.

  • adrienneyoung on May 20, 2020

    #completeanduttercakefail. Sigh. I will be inspecting other versions of this recipe to see what I could have done wrong. There is batter all over the floor of my oven. Sigh.

  • DKennedy on June 02, 2013

    Perfect for Thanksgiving. Made several times.

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Reviews about this recipe

  • Oregonian

    This moist, rich, incredibly flavorful cake is always a hit, and it keeps well, too. Try baking it in mini Bundt or loaf pans for personal-sized gifts.

    Full review

  • David Lebovitz

    The cake bakes up beautifully into a big, dark, moist, generous cake.

    Full review
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