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Author Notes: With a nod to Claudia Fleming, this moist and flavorful gingerbread is not for the shy palate. Use your favorite craft stout to make this a local treat. —Jim Kennedy
Seven spice powder
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon cardamom
- 1 teaspoon star anise
- 1 teaspoon clove
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 cup dry stout
- 1 cup blackstrap molasses
- 1/2 teaspoon baking soda
- 2 cups ap flour
- 2 tablespoons seven spice powder
- 1 1/2 teaspoons baking powder
- 3 large eggs
- 2 egg whites
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 1 tablespoon freshly grated ginger
- 3/4 cup canola oil
- Bring molasses and stout to boil in large saucepan, take off heat and stir in baking powder. Let it cool to room temp.
- Grind dry spices together, set aside.
- Heat oven to 350 degrees Butter 2 loaf pans (Flour also if preferred)
- Sift baking powder, flour and seven spice mix.
- Mix eggs, egg whites and sugar in mixer on medium until smooth, about 3 minutes. On low, add oil, molasses mixture and fresh ginger. Add flour mixture in one third increments.
- 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.
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