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.
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 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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