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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - Guinness Stout
  • 1/2 teaspoons - Baking Soda
  • 2/3 cups - Molasses
  • 3/4 cups - Lt Brown Sugar, 5.25 Oz.
  • 1/4 cups - Sugar, 1.75 Oz.
  • 1 1/2 cups - AP Flour, 7.5 Oz.
  • 2 tablespoons - Ground Ginger
  • 1/2 teaspoons - Baking Powder
  • 1/2 teaspoons - Salt
  • 1/4 teaspoons - Ground Cinnamon
  • 1/4 teaspoons - Black Pepper
  • 2 - Lge Eggs
  • 1/3 cups - Vegetable Oil
  • 1 tablespoons - Fresh Ginger, Finely Grated
  • Directions:

    1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8-inch square baking pan.
    2. Bring stout to boil in medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda (mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set mixture aside. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl; set aside.
    3. Transfer stout mixture to large bowl. Whisk in eggs, oil, and grated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.
    4. Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles. Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake in pan on wire rack, about 11/2 hours. Cut into squares and serve warm or at room temperature.

    Brief Description


    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 35 min


    Most cake batters require a gentle touch to avoid developing glutens in the flour and, thus, a tough crumb. But vigorous stirring actually gave our super-wet gingerbread batter the structure necessary to keep the center from collapsing.


    Cooks Ill

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    Posted On:

    January 8, 2013

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