Adapted from a recipe by renowned pastry chef Claudia Fleming, whose work was an award-winning feature at Gramercy Tavern and North Fork Table and Inn, and who doesn’t do frou-frou desserts. This gingerbread is dark, spicy, moist, and springy, and not too sweet because of the addition of stout. We like to use Wolaver’s organic oatmeal stout, but any rich, roasted malt stout will do.
Accompanied by a billowing bowl of whipped cream and some poached pears, this is a spectacular winter holiday dessert. Or serve it after a tropical meal in summer, accompanied by fresh tropical fruits.
Yields one 9 x 13-inch gingerbread
Serves 12
Prep time: 20 minutes
Baking time: about 1 hour
1 cup stout
1 cup molasses
1½ teaspoons baking soda
Butter or cooking spray, for the pan
¾ cup vegetable oil*
½ cup granulated sugar
½ cup packed brown sugar
3 large eggs
one 6-inch piece fresh ginger
2 cups white flour, plus more for the pan**
1½ teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cardamom
*We usually use half canola and half extra-virgin olive oil.
**We usually use pastry flour.
Combine the stout and molasses in a large saucepan and bring to a boil. Remove from the heat and stir in the baking soda. The mixture will foam up and expand. Set aside to cool to room temperature.
Preheat the oven to 325°F. Butter or spray a 9 x 13-inch baking pan. Dust with flour.
In a large bowl, using an electric mixer, beat together the oil and granulated and brown sugars. Add the eggs and beat well.
Peel the fresh ginger. On the large holes of a box grater, grate the ginger to yield about ½ cup. In your hand, squeeze the grated ginger over the beer and molasses mixture to release the juice into the pan. Discard the squeezed-out ginger pulp.
In a separate bowl, stir together the flour, baking powder, and all the dried spices. Add the stout-molasses mixture to the oil-sugar mixture and beat until smooth. Add the flour mixture and beat until well incorporated.
Pour the batter into the prepared baking pan and bake for about 1 hour, or until the top feels springy and firm to the touch and the whole kitchen is fragrant.
Serve warm or at room temperature.
In cold weather, serve this spicy gingerbread after a meal of Mushroom-Stuffed Winter Squash and Red Cabbage with Blueberries. When it’s hot, it’s a perfect dessert with Chilled Pineapple-Mango Soup and Kelp Noodle Salad.