Triple Gingerbread Cake
Ready In: 1 hr 30 mins
Serves: 12
Ingredients
CAKE
- 2 1⁄2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 16 tablespoons unsalted butter (2 sticks)
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1⁄4 teaspoon finely ground black pepper
- 4 large eggs (at room temperature)
- 1 1⁄2 cups sugar (10 1/2 ounces)
- 4 teaspoons grated fresh ginger (or finely minced)
- 3⁄4 cup robust molasses or 3⁄4 cup dark molasses
- 3⁄4 cup stout beer (I prefer Guinness)
GLAZE
- 1 3⁄4 cups confectioners' sugar (7 ounces)
- 3 tablespoons ginger ale
- 1 teaspoon ground ginger
Directions
- FOR THE CAKE: Adjust the oven rack to the middle position and heat the oven to 375 degrees. Grease and flour a 12-cup nonstick Bundt pan. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
- Melt the butter in a saucepan over medium heat until bubbling. Stir in the ground ginger, cinnamon, allspice,, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
- Whisk the eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in the melted butter mixture, molasses, and beer until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain.
- Pour the batter into the prepared Bundt pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 20 minutes, then turn it out onto a wire rack set inside a rimmed baking sheet; let cool completely.
- FOR THE GLAZE: Whisk the ingredients in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set for 15 minutes. Place cake on a pretty cake plate. Serve!
- (You can store this cake at room temperature, covered in plastic wrap, for up to 2 days.).
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