Bold and Spicy Gingerbread

From Cook's Country | December/January 2009

Why this recipe works:

For Bold and Spicy Gingerbread, the standard liquid combination of mild molasses and water seemed lackluster, so we switched to robust molasses and 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… read more

For Bold and Spicy Gingerbread, the standard liquid combination of mild molasses and water seemed lackluster, so we switched to robust molasses and 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. 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.

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Serves 12

Guinness is the test kitchen's favorite brand of stout. An equal amount of orange or lemon juice can be substituted for the ginger ale in the glaze. Be sure to use finely ground black pepper here.

Ingredients

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