Bold and Spicy Gingerbread With a Kick

Recipe by Bonnie G 2
READY IN: 1hr 15mins
YIELD: 1 Cake




  • CAKE:
  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Grease and flour 12-cup nonstick Bundt pan.
  • Whisk flour, baking powder, baking soda, and salt in large bowl.
  • Melt butter in saucepan over medium heat until bubbling.
  • Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
  • Remove from heat and let cool slightly.
  • Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy.
  • Stir in melted butter mixture, molasses and stout until incorporated.
  • Whisk flour mixture into egg mixture until no lumps remain.
  • Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles.
  • Bake until toothpick inserted into center comes out clean, about 45 minutes.
  • Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.
  • GLAZE:
  • Whisk confectioners' sugar, ginger ale, and ginger in bowl until smooth.
  • Pour glaze over cooled cake.
  • Let glaze set 15 minutes.
  • Serve.
  • Cake can be stored at room temperature, covered in plastic wrap, for 2 days.