gingerbread

this gingerbread is nothing like a gingerbread cookie: it’s moist, dense, slightly sticky, and intensely gingery – everything you wish when you eat gingerbread, and more. this is the sort of thing that would be fabulous on a cold night, topped with whipped cream. it’s much better the next day, and keeps well in the freezer.

stop looking for gingerbread recipes: this is The One.

gingerbread
(adapted from claudia fleming)

1c guinness (or other deep, dark stout)
1c dark molasses (not blackstrap)
1/2t baking soda
2c flour
1 1/2t baking powder
2T ground ginger
1t cinnamon
1/4t ground cloves
1/4t freshly grated nutmeg
3 eggs
1c dark brown sugar, packed
1c sugar
3/4 cup vegetable oil

1. preheat oven to 350F. generously (really, quite generously, otherwise your cake will stick to the pan) butter a bundt pan, then dust it with flour; knock out the excess.

2. bring stout and molasses to a boil in a large saucepan and remove from heat. whisk in baking soda, then cool to room temperature.

3. sift together flour, baking powder, and spices in a large bowl. whisk together eggs and both sugars. whisk oil into egg-sugar mixture, then the molasses-beer mixture. add the wet ingredients to the dry, and whisk until just combined.

4. pour the batter into the prepared pan. rap pan on the counter to eliminate air bubbles. bake until a toothpick comes out with just a few moist crumbs adhering, about 50 minutes. cool cake in the pan for 5 minutes, then turn out onto a rack immediately and cool completely.

[serves 10-12]