Eight Spice Gingerbread
With a nod to Claudia Fleming and Ming Tsai, this moist and flavorful gingerbread is not for the shy palate. A dollop of mint whipped cream finishes it nicely.
1 cup dry stout
1 cup blackstrap molasses
1/2 tsp baking soda
2 cups ap flour
1 1/2 tsp baking powder
1 tbsp freshly grated ginger
2 tbsp eight spice powder
3 large eggs
1 cup dark brown sugar
1 cup granulated sugar
3/4 cup canola oil
Eight spice powder
Heat oven to 350 degrees
Butter 2 loaf pans (Flour also if preferred)
Bring molasses and stout to boil in large saucepan, take off heat and stir in baking powder. Let it cool to room temp.
Sift baking powder, flour and spices.
Whisk eggs and sugar in separate bowl. Whisk in oil, then molasses mixture.
Add to flour mix, stir minimally.
Pour into loaf pans. Tap on counter to eliminate air bubbles.
Bake for 40 minutes or until tester comes out clean. Cool on wire rack for 10 minutes. Remove from pan, let fully cool.
Slice and serve with mint whipped cream.