Zutaten für Gingerbread Cake Cook's Illustrated
- Stout Beer
- 1 teaspoon baking soda
- 1 cup molasses
- Light Brown Sugar
- Sugar
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon baking powder
- Table Salt
- 1 tablespoon ground cinnamon
- Black Pepper
- 2 large eggs
- Vegetable Oil
- Fresh Gingerroot
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Zubereitung von Gingerbread Cake Cook's Illustrated
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
- In a separate bowl, cream together the brown sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the boiling water – this will create a wonderfully moist cake.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting or a simple glaze (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
149g
Fat
7g
Carbs
19g
