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Monday, December 5, 2016

Old Fashioned Gingerbread Cake

Oh boy!  Have I got a treat for ya'll today!  I have already made this cake twice since the beginning of November and it has been a hit each time! Don't know if I call that an addiction, but...

This cake is rich and moist, sweet and tangy.  It has quite a bit of ginger in it but the richness of the molasses really compliments the bite from the ginger.

I found this recipe in my Complete America's Test Kitchen: TV Show Cookbook.  If you haven't checked out their need to.  I love their recipes!  Even though many of their recipes contain several ingredients and a few more steps, it is definitely worth it for this cake!

And you want to know the secret ingredient?


Yes, you read that correctly!  There is beer in this recipe...and it. is. amazing.  It's a Stout beer which, according to my husband, (he's the beer drinker in the family) is a dark beer made using roasted malt or roasted barley, hops, water, and yeast.

I am not up on brew "lingo" but the stout gives the cake a deep, nutty(?) flavor that really adds to it's depth and complexity.  Wow...I almost sound like a real food critic there...almost.

Try this recipe out for your next holiday gathering!

yield: 8-12 servingsprint recipe

Old Fashioned Gingerbread

prep time: 20 MINScook time: total time: 20 mins
This cake packs a potent yet well-balanced punch! It's gingerbread cake as you remember it...sweet, rich, and oh so delicious! Serve plain, with a light dusting of powdered sugar, or with lightly sweetened whipped cream.


  • 3/4 cup stout, such as Guinness
  • 1/2 tsp. baking soda
  • 2/3 cup dark molasses
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cups unbleached all-purpose flour
  • 2 Tbsp. ground ginger
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground black pepper
  • 2 large eggs, room temperature
  • 1/3 cup butter, melted
  • 1 Tbsp. grated fresh ginger


  1. Adjust oven to middle rack and heat the oven to 350 degrees. Grease an 8-inch square baking pan, line with parchment paper, grease the parchment, and flour the pan.
  2. Bring the stout to a boil in a medium saucepan over medium heat, stirring occasionally. Remove from the heat and stir in the baking soda (the mixture will foam vigorously). When the foaming subsides, stir in the molasses, brown sugar, and granulated sugar until dissolved; set aside.
  3. Whisk the flour, ground ginger, baking powder, salt, cinnamon, and pepper together in a large bowl.
  4. Transfer the stout mixture to a second large bowl. Whisk in the eggs, butter, and grated ginger until combined. Whisk the wet mixture into the flour mixture in thirds, stirring vigorously until completely smooth.
  5. Pour the batter into the prepared pan and gently tap the pan on the counter to release any air bubbles. Bake until the top of the cake is firm to the touch and toothpick inserted into the center comes out clean, 35-45 minutes.
  6. Let the cake cool in the pan on a wire rack, about 1 1/2 hours, before serving.
Created using The Recipes Generator

What's your favorite dessert during the holidays?

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  1. Gingerbread is one of my favorite sweets. I used to make it with my grandmother every year. Pinning this for later. Your photos are fabulous.

  2. This comment has been removed by the author.

  3. I am making this!!! My grandma and mom used to make this when I was little. And the smell in the house???? OH MY WORD.

    1. I know...the smell is amazing!! Hope you enjoy my recipe as much as your grandma's!


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