Spicy Stout Gingerbread
Spicy, rich and moist, this gingerbread is irresistible with fresh whipped cream on top.
Servings 8
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pans
- 1/2 cup dark brown sugar, tightly packed
- 1 cup molasses
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp allspice
- 1 tsp ground cloves
- 1/2 tsp kosher salt
- 1/4 tsp cinnamon
- 1/4 tsp freshly ground black pepper
- 1/3 cup ground almonds
- 1/4 cup warm milk
- 1 tsp baking soda
- 3/4 cup stout beer, Guinness or similar
- 1/2 cup crystallized ginger, minced
Instructions
- Preheat the oven to 325°F. Cream together the butter and sugar in a large bowl. Add the molasses and eggs, beating well after each addition.
- In a separate medium bowl, sift together the flour and all the spices, including the salt and pepper. Whisk in the ground almonds. Fold the dry ingredients into the wet mixture in thirds, until no dry flour is visible.
- In a small bowl or medium measuring glass, dissolve the baking soda in the warm milk. Stir in the stout and mix to combine. Stir in all but one or two teaspoons of the minced candied ginger. Add the stout/milk/ginger mixture to the batter and stir just until incorporated.
- Pour or spoon the batter into greased pans, either one 10-inch, two 8-inch, five 5-inch, or 8 super-mini molds. Sprinkle the remaining crystalized ginger on top of each loaf. Bake larger 8- or 10-inch loaves for 40 to 50 minutes, 5-inch loaves for 30 to 40 minutes, and super mini loaves for 20 to 30 minutes, or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes, then tip out gently onto baking rack.
- Serve with whipped cream or ice cream.
Notes
The gingerbread tastes more flavorful when served the day after baking.