U-889 Stout Gingerbread Cake

U-889 Stout Gingerbread Cake

It’s that time of year again. Every December since 2013 we have released our (legendary) imperial stout, U-889, made extra special by aging on heaps of vanilla beans and the addition of cold brew coffee. It’s a little different every year, it ages incredibly well, and it’s release is a sure sign that the holidays are upon us. If you have not read the original story of U-889, it’s a good one, and like many of our beers it is tied to local history. But this year I have been inspired to celebrate it’s release (and it’s 5 year anniversary) with some baking.

I am a hockey mom of two boys, so although I love to bake, my weekends in the winter these days are usually spent in my car touring the rinks of rural Nova Scotia. This weekend, however, I got a reprieve: two home games and no driving, so I decided to celebrate by doing some Christmas baking. A loyal customer and active member of the community here in Shelburne, Louise Lindsay, sought me out last winter to tell me about a fantastic stout gingerbread cake she had baked using U-889. She gave me the recipe and I promised to try it. It was so good I wanted to share it with all of you!

U-889 Stout Gingerbread Cake Recipe

U-889 Stout Gingerbread Cake


  • 1 c. stout (Boxing Rock U-889 Imperial Stout)
  • 1 c. unsulphured molasses
  • 1/2 tsp. baking soda
  • 3/4 c. butter, softened
  • 3/4 c. granulated sugar
  • 3/4 c. dark brown sugar
  • 3 large eggs
  • 2 c. all-purpose flour
  • 1/4 c. chopped crystalized ginger
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • 1/2 tsp. fresh ground black pepper


  1. Preheat oven to 350 F; grease & flour a 12 to 15 cup fluted bundt pan;
  2. In a medium sauce pan, combine stout & molasses; bring to a simmer over medium heat. Remove from heat, and whisk in baking soda until mixture is smooth. Let cool to room temperature. (It says use a medium saucepan for a reason…don’t cheat like I did or you will make a mess!)
  3. In a bowl, cream butter, then beat in the granulated sugar and brown sugar at medium speed until mixture is fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in molasses mixture until smooth. In a medium bowl, stir together flour, ginger and other dry ingredients until evenly mixed. Gradually add flour mixture to butter mixture, beating until mixture is smooth. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted near the centre comes out clean, about 45 minutes. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  5. Serve with a warm sauce. Lemon, toffee or rum sauce are recommended.

P.S. I didn’t have any rum…so I improvised…bourbon sauce works too.

You can get U-889 (2017) at Bishop’s Cellar, Rockhead, Harvest & WestSide and at our brewery store at Shelburne…but there is just one batch so don’t miss out.

Enjoy, and Happy Holidays!


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