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Christmas: Deep Dark Stout Gingerbread

Source of Recipe

From "Christmas 101" by Rick Rodgers


Recipe Introduction

"A holiday season never goes by that I don't make this gingerbread at least once. The deep caramel notes of the stout complement the spices beautifully. It is a regular on my buffet tables, because its tight crumb makes it easy for guests to eat out of hand. Also, because it is firm and easy to transport, it is one of my favorite foods to make and give as a present. Serve it warm from the oven for a real treat."

List of Ingredients

◦ 2 � cups all-purpose flour
◦ 2 teaspoons ground ginger
◦ 2 teaspoons ground cinnamon
◦ 1 � teaspoons baking powder
◦ � teaspoons baking soda
◦ � teaspoon salt
◦ 1 cup (2 sticks) unsalted butter, at room temperature
◦ 1 � cups packed light brown sugar
◦ 2 large eggs plus 1 large egg yolk
◦ 1 cup unsulfured molasses
◦ � cup flat stout, at room temperature
◦ Confectioners' sugar, for garnish


Recipe

Position a rack in the center of the oven and preheat to 350� F. Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour.

Sift the flour, ginger, cinnamon, baking powder, baking soda, and salt together into a medium bowl. In a large bowl, using a handheld electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. One at a time, beat in the eggs, then the yolk. Beat in the molasses.

Reduce the mixer speed to low. In three additions, beat in the flour mixture, alternating with the stout, scraping down the sides of the bowl as needed, until the batter is smooth. Scrape into the prepared pan and smooth the top.

Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 10 minutes, then invert the cake onto the rack. Transfer to a serving platter, sift confectioners' sugar over the top, and serve warm. Or cool completely and serve at room temperature. (The gingerbread can be baked up to 2 days ahead, covered tightly with plastic wrap and stored at room temperature.)

Makes 12 servings





❧ Tip:
Open the stout and pour it into a measuring cup about 1 hour before making the cake so the stout can go flat. Stir it occasionally to help expel the carbonation. Stout often comes in large bottles�if you have leftover stout, cover it tightly with plastic wrap and refrigerate for up to 1 week. You can use the flat stout in beef stew and, of course, plum pudding.