How to Make Classic Gingerbread Cake

Classic Gingerbread Cake Recipe Source: American Test Kitchen
Ingredients: Serve 8 : one 8 inch square cake
¾ cup stout
½ teaspoon baking soda
2/3 cup mild molasses
¾ cup packed ( 5 ¼ ounces ) light brown sugar
¼ cup ( 1 ¾ ounces ) granulated sugar
1 ½ cups ( 7 ½ ounces ) all purpose flour
2 tablespoons ground ginger
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon finely ground pepper
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely grated fresh ginger
How to Make Classic Gingerbread Cake

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8 inch square baking pan.

Bring stout to boil in medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda ( mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set aside. Whisk flor, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl; set aside.

Transfer stout mixture to separate large bowl. Whisk in eggs, oil, and grated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.
How to Make Classic Gingerbread Cake

Transfer batter to prepared pan and gently tap pan against counter 3 to 4 times to dislodge any large air bubbles. Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake in pan on wire rack, about 1 ½ hours. Cut into squares and serve warm or at room temperature. ( cake can be stored at room temperature for up to 2 days) . end.

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