Gingerbread Cake - Cook's Illustrated

READY IN: 1hr 5mins
Recipe by DrGaellon

Adapted from a recipe at the LiveJournal blog of fantasy author Lynn Flewelling (_Stalking Darkness_, _The Bone Doll's Twin_), which she got from _Cook's Illustrated_. http://bit.ly/ePNCY0

Top Review by Laura2of7

I'm so glad to find this recipe posted here. I just finished watching the episode of America's Test Kitchen where they made this gingerbread and they never actually said how much baking soda they used. I can't rate the recipe until I've made it and I will need to go shopping first. (No fresh ginger in the house. Or stout, although I do have some lager beer. I wonder if I could substitute?) Anyway, thanks for posting the recipe. It looked very good on television and I intend to make it soon.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease and flour an 8x8" square baking pan.
  2. Bring stout to a boil in a large saucepan. Off heat, stir in baking soda; it will foam up. When foam subsides, add molasses and both sugars; stir until dissolved.
  3. In a large bowl, whisk together flour, ground ginger, baking powder, salt, cinnamon and pepper.
  4. Whisk eggs, oil and grated ginger into stout mixture.
  5. Whisk wet mixture into flour mixture in thirds, mixing thoroughly after each addition. Pour batter into pan and bake 35-45 min, until a toothpick inserted in the middle comes out clean.
  6. Cool cake in pan on wire rack for 1 1/2 hours. Cut into squares.

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