Fiery Stout Gingerbread Delight
Unleash the festive spirit with this Fiery Stout Gingerbread Delight, a twist on classic gingerbread that will steal the show at your holiday gathering. Inspired by the beloved recipe from Cook's Illustrated, this cake boasts an explosion of warm spices and the rich flavor of stout beer, creating a complex and memorable dessert. Freshly grated ginger adds a zing that dried spices simply can’t compete with, while the addition of black pepper gives it a surprising kick. Topped with a smooth glaze made from ginger ale, orange, or lemon juice, this cake is sure to please anyone looking for a bold and unique holiday treat.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
unsalted butter
16 tablespoons (melted)
unbleached all-purpose flour
2 1/2 cups (plus extra for pan)
baking powder
2 teaspoons
baking soda
3/4 teaspoon
salt
3/4 teaspoon
ground ginger
2 tablespoons
ground cinnamon
2 teaspoons
ground allspice
1 teaspoon
ground black pepper
1/4 teaspoon
large eggs
4 (room temperature)
sugar
1 1/2 cups
fresh ginger
4 teaspoons (grated)
dark molasses
1/4 cup
stout beer
3/4 cup (such as Guinness)
confectioners' sugar
1 3/4 cups
ginger ale
3 tablespoons
ground ginger
1 teaspoon
Instructions
1
Preheat your oven by positioning the oven rack in the middle and heating it to 375°F (190°C).
2
Prepare a 12-cup nonstick Bundt pan by greasing and flouring it to prevent sticking.
3
In a large mixing bowl, whisk together the unbleached all-purpose flour, baking powder, baking soda, and salt until well combined.
4
In a medium saucepan over medium heat, melt the unsalted butter until it is bubbling. Stir in the ground ginger, ground cinnamon, ground allspice, and ground black pepper, cooking for about 30 seconds until fragrant. Remove from heat and allow to cool slightly.
5
In another large bowl, whisk together the room temperature eggs, sugar, and freshly grated ginger until the mixture is light and frothy.
6
Blend in the melted butter mixture, dark molasses, and stout beer until everything is thoroughly combined.
7
Gradually add the flour mixture into the egg mixture, whisking gently until the batter is smooth and free of lumps.
8
Pour the batter into the prepared Bundt pan and gently tap it on the countertop to release any trapped air bubbles.
9
Bake the cake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
10
Once baked, allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack set over a rimmed baking sheet. Let it cool completely.
11
For the glaze, whisk together the confectioners' sugar, ginger ale, and additional ground ginger in a small bowl until you achieve a smooth consistency.
12
Once the cake is completely cooled, pour the glaze over the top and allow it to set for about 15 minutes before slicing.
13
Serve with a smile and enjoy this delightful holiday treat. Store any leftovers at room temperature, covered in plastic wrap, for up to 2 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Fiery Stout Gingerbread Delight?
It is a bold twist on classic gingerbread that features warm spices, stout beer, and a surprising kick of black pepper, perfect for holiday gatherings.
What makes this gingerbread recipe unique?
The recipe stands out due to the inclusion of stout beer, freshly grated ginger for extra zing, and ground black pepper for a spicy finish.
What temperature should I set my oven to?
Preheat your oven to 375°F (190°C) with the rack positioned in the middle.
What kind of pan is needed for this recipe?
You should use a 12-cup nonstick Bundt pan, greased and floured to prevent the cake from sticking.
What type of beer is recommended for this cake?
The recipe suggests using a stout beer, such as Guinness, to add a rich and complex flavor.
How much fresh ginger is required?
You will need 4 teaspoons of freshly grated ginger for the cake batter.
Can I use dried ginger instead of fresh ginger?
The description notes that fresh ginger adds a zing that dried spices simply cannot compete with, so fresh is highly recommended.
What spices are cooked in the melted butter?
The ground ginger, cinnamon, allspice, and black pepper are stirred into the melted butter and cooked for 30 seconds until fragrant.
Why is black pepper used in the recipe?
Ground black pepper is added to give the gingerbread a surprising and fiery kick.
Should the eggs be at a specific temperature?
Yes, the recipe specifies using 4 large eggs at room temperature.
What type of molasses should I use?
The recipe calls for 1/4 cup of dark molasses.
How long should the cake bake?
Bake the cake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the Bundt pan for 20 minutes before turning it out onto a wire rack.
What is the glaze made of?
The glaze is a mixture of 1 3/4 cups confectioners' sugar, 3 tablespoons of ginger ale, and 1 teaspoon of ground ginger.
Are there alternatives to ginger ale for the glaze?
Yes, you can substitute ginger ale with orange juice or lemon juice for the glaze.
When should I apply the glaze to the cake?
Wait until the cake is completely cooled before pouring the glaze over the top.
How long does the glaze take to set?
The glaze should be allowed to set for about 15 minutes before slicing the cake.
How should I store leftovers?
Leftovers can be stored at room temperature, covered in plastic wrap.
How long will the cake stay fresh?
The cake will stay fresh for up to 2 days when properly stored.
What is the inspiration for this recipe?
This recipe was inspired by a version from Cook's Illustrated.
How much butter is needed?
The recipe requires 16 tablespoons (two sticks) of melted unsalted butter.
What kind of flour is best?
You should use 2 1/2 cups of unbleached all-purpose flour.
Why do I need to tap the pan on the countertop?
Tapping the pan gently helps release any air bubbles trapped in the batter before baking.
How do I mix the wet and dry ingredients?
Gradually add the flour mixture into the egg mixture, whisking gently until the batter is smooth and lump-free.
Can I use salted butter?
The recipe specifically requests unsalted butter to better control the salt content.
How many ingredients are in this recipe?
There are 17 ingredients total, including those for the cake and the glaze.
What texture should the egg and sugar mixture have?
Whisk the eggs, sugar, and fresh ginger until the mixture is light and frothy.
What is the total amount of ground ginger used?
You will use 2 tablespoons in the cake batter and 1 teaspoon in the glaze.
Is this a spicy cake?
Yes, it is considered a spicy cake due to the combination of ginger, cinnamon, allspice, and black pepper.
What should I set the wire rack over when cooling?
Set the wire rack over a rimmed baking sheet to catch any drips from the glaze later on.