Gingerbread with Stout

Gingerbread with Stout
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  • "Orange Hard Sauce":/recipes/11530 (optional)
  • Powdered sugar, sifted, for dusting
  • 1 cup light molasses (not blackstrap)
  • 1 large egg yolk
  • 2 large eggs
  • ¼ cup packed dark brown sugar
  • 1 cup packed light brown sugar
  • + 8 more ingredients
    • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for coating the pan
    • ½ teaspoon fine salt
    • ½ teaspoon baking soda
    • 1 ½ teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 tablespoon ground ginger
    • 2 ½ cups all-purpose flour, plus more for coating the pan
    • ¾ cup stout

Let the stout stand for a full hour at room temperature, stirring occasionally, to allow it to go flat. Heat the oven to 350°F (325°F if you are using a dark-cast metal pan) and arrange a rack in the middle. Coat a 12-cup tube pan or Bundt cake pan with butter and then dust with flour, tapping ...

View full recipe at Chow


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