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
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Ingredients
- Seven spice powder
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2 teaspoons
cinnamon
-
2 teaspoons
ginger
-
1 teaspoon
cardamom
-
1 teaspoon
star anise
-
1 teaspoon
clove
-
1 teaspoon
allspice
-
1 teaspoon
nutmeg
- Ginger Bread
-
1 cup
dry stout
-
1 cup
blackstrap molasses
-
1/2 teaspoon
baking soda
-
2 cups
ap flour
-
1 tablespoon
six 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
-
1 tablespoon
cinnamon
Directions
-
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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