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Gingerbread

April Showers Bring May Gingerbread

Mon, May 29th, 2017

It's been a cold spring. I had to wear my down coat this morning while taking my dog on a walk. The good news is that the black flies were laughably sluggish. The bad news is that my seedlings are looking a little nervous. It was a busy semester, which means that the house needs a good cleaning and there has been precious little baking done around here. So, when I found the bottle of Guinness tucked away on my refrigerator shelf, I decided to make gingerbread. And not just any gingerbread, but the best gingerbread ever. And I know it's May and I should be making asparagus quiche and rhubarb pots de creme, it's cold and I have beer. 

This is the recipe I use. There are several close variations, but the Gramercy Tavern one is the closest to what I make. The only difference is that I use fresh ginger in place of some of the dry. It's amazing. In fact, I just had a slice and I may have another. 

INGREDIENTS

1 cup Guinness Stout

1 cup dark molasses 

1/2 teaspoon baking soda

2 cups all-purpose flour

1 tablespoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon black pepper

1/4 teaspoon salt

3 large eggs

3 tablespoons fresh chopped ginger

1 cup packed dark brown sugar

1 cup granulated sugar

3/4 cup vegetable oil

Confectioners sugar for dusting

PREPARATION

  1. Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. (Or use two loaf pans lined with parchment.
  2. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
  3. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, fresh ginger and then molasses mixture. Add to flour mixture and whisk until just combined.
  4. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
  5. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

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