Gingerbread Cake

Gingerbread Cake (Cook’s magazine)

Okay. Some weird looking ingredients but this combination really works well.

Ingredients

Cake

2.5 cups flour

2 tsp baking powder

½ tsp baking soda

¾ tsp salt

16 Tbsp unsalted butter

2 Tbsp ground ginger

2 tsp cinnamon

1 tsp ground allspice

¼ tsp pepper

4 large eggs (Room Temperature)

1 ½ cups sugar

4 tsp grated or minced fresh ginger

¾ cup dark molasses

¾ cup stout beer (Guinness)

Glaze

1 ¾ cups powdered sugar

3 Tbsp ginger ale

1 tsp ground ginger

Instructions

Oven to 375 degrees, use the middle rack.

Grease and flour a Bundt pan.

Whisk together Flour, baking powder, baking soda, and salt in a large bowl.

Melt butter in a sauce pan over medium heat until bubbling.

Add ground ginger, cinnamon, allspice, pepper to butter for about 30 seconds.

Remove from heat and let cool slightly.

Whisk eggs, fresh ginger and sugar in a bowl.

Stir in butter mixture and beat until frothy.

Add molasses and beer and beat mixture until no lumps remain.

Combine flour and butter mixture and whisk together.

Pour into prepared Bundt pan.  Tap sides of pan to get out air bubbles.

Bake for 45 minutes or until toothpick comes out of the center of the cake free of batter.

Let cool at least twenty minutes before turning out onto a wire rack.

Let cake cool completely before adding glaze.

Whisk together all glaze ingredients and pour over cooled cake. 

Let glazed cake stand for 15 minutes to set up before cutting.