Bold and Spicy Gingerbread

Most gingerbread cake is dull and dry. We set out to infuse this old-fashioned dessert with enough “oomph” to make it count. Here’s what we discovered:

Test Kitchen Discoveries

• For more substantial slices, we bake the gingerbread in a Bundt pan instead of a square baking pan.
• A dump-and-stir mixing method proved the best path to a moist, dense, richer cake.
• The standard liquid combination of mild molasses and water seemed lackluster, so we switched to robust molasses and surprisingly, stout. The beer gave the cake a deep malty tang that tasters loved.
• Powdered ginger gave the cake some bite, and a little cinnamon and allspice supported the ginger flavor nicely. An unexpected ingredient helped draw out even more of the ginger’s pleasing burn.
• Blooming the spices in melted butter, a technique the test kitchen uses for savory spiced dishes, promoted flavor, but tasters still wanted more ginger. A bit of grated fresh ginger added an unmistakable element that dried spices alone couldn’t muster.
• A simple glaze of confectioners’ sugar and ginger ale finishes off the cake.