This one is really, really really good and unlike the chocolate one, Six wants nothing to do with gingerbread. It’s mine, all mine!
This is sticky, heavy, dark gingerbread. I ate a bit too much of it yesterday and my tummy hurt. Greedy monkey.
Ooooh but it was so good with tea and a brainless British TV show on Netflix.
It is also dairy free so older son could have some and he liked it. Barbara WaWa was not allowed to have any so he got a couple treats and we were all happy.
This recipe is from Cook’s Country The New Family Cookbook, 2014
- ¾ cup stout
- ½ teaspoon baking soda
- ⅔ cup molasses
- ¾ cup packed (5.25 ounces) light brown sugar
- ¼ cup (1.75 ounces) granulated sugar
- 1 ½ cups (7.5 ounces) all-purpose flour
- 2 tablespoons ground ginger
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pepper
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 tablespoon grated fresh ginger (I use those frozen cubes, 3 of them)
- Oven rack to middle position
- Oven to 350 degrees
- Grease and flour 8 inch square pan
- Bring stout to boil in medium saucepan (make sure pan is big enough to add sugar, brown sugar, and molasses) over medium heat.
- Remove from heat, add baking soda. It will foam up!
- Stir in molasses, brown sugar and sugar until dissolved.
- In large bowl, whisk together flour, ground ginger, baking powder, salt, cinnamon and pepper.
- Whisk eggs, oil and grated ginger into stout mixture.
- Mix stout mixture into flour mixture. Be vigorous, really get it mixed together.
- Scrape batter into prepared pan. My batter was pretty runny but it baked up beautifully.
- Bake cake until toothpick inserted in center comes out clean. Mine was pretty gummy in the middle but the outside was so perfectly done I couldn’t bear to leave it in the oven any longer. About 35 to 45 minutes.
- Let cool completely in pan, 1 to 2 hours.
- Cut up and consume!