Gingerbread Cake

Lynnda Cloutier

By
@eatygourmet

An unexpected ingredient makes this cake come alive! Photo and recipe courtesy of Cooks Illustrated.


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Ingredients

2 1/2 cups flour
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
16 tbsp. unsalted butter
2 tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground allspice
1/4 tsp. pepper
4 large eggs, room temperature
1 1/2 cups sugar (10.5 oz)
4 tsp. grated or minced fresh ginger
3/4 cup robust or dark molasses
3/4 cup stout beer

GLAZE:

1 3/4 cups powdered sugar
3 tbsp. ginger ale
1 tsp. ground ginger

Directions Step-By-Step

1
Adjust oven rack to middle position and heat oven to 375. Grease and flour 12 cup nonstick Bundt pan. Whisk together flour, baking powder, baking soda, and salt in large bowl. Melt butter in pan over medium heat til bubbly. Stir in ground ginger, cinnamon, allspice and pepper. Cook until fragrant, about 30 seconds. Remove pan from heat and let cool just slightly. Whisk eggs, sugar and fresh ginger in large bowl til light and frothy. Stir in melted butter mixture, molasses and beer til incorporated. Whisk flour mixture into egg mixture til no lumps remain. Pour batter into prepared pan and gently tap pan on counter to release any air bubbles. Bake til skewer inserted into center comes out clean, about 45 minutes. Let cake cool in pan for 20 minutes, then turn out onto wire rack set inside rimmed baking sheet. Let cool completely. For glaze, whisk all ingredients in bowl til smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve.
Cook’s Illustrated

About this Recipe

Course/Dish: Cakes