Thursday, December 22, 2011

Gingerbread Stix

Yummy homemade gingerbread is the essence of Christmas baking.  In fact when I told most people that I was making Gingerbread, they said, "Gingerbread... what?"  GingerBREAD.  The actual thing!  Not gingerbread cookies, mousse, lattes.... the bread.  This recipe is from the Gramercy Tavern.  It is dark, sticky, spicy and perfect for dessert or breakfast. Enjoy!

Gingerbread Stix

  • 1 cup Guinness Stout
  • 1 cup dark molasses
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 2 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp cardamom
  • 3 large eggs
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 3/4 cup canola oil
  1. Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
  2. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
  3. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. 
  4. Add to flour mixture and whisk until just combined.
  5. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
  6. Cut into stix for easy eating 

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