This is the very best Gingerbread recipe our family has ever tried.
¾ cup stout (Guinness dark)
½ teas. baking soda
⅔ cup mild organic molasses
¾ cup packed brown sugar
¼ cup Sugar in the Raw (natural, turbinato cane)
1½ C flour (mix 50/50 all- purpose and whole wheat white)
2 tablespoons fresh ground ginger
½ teas. baking powder
½ teas. salt
¼ teas. ground cinnamon
¼ teas. ground bl. pepper
2 large eggs (organic, free-roaming)
⅓ cup Canola oil
1 tablespoon fresh grated ginger
Improved with organic ingredients where possible, raw unprocessed sugars,whole wheat flour mixture,fresh ginger, free-roaming chicken eggs, and canola,sunflower, or safflower oil
Adjust oven rack to middle and heat to 350 degrees. Grease and flour 8" baking metal pan. Bring stout to boil in sauce pan over medium heat, stirring occasionally. Remove from heat, add baking soda (it will foam). When foam subsides, stir in molasses and sugars until dissolved. Set aside.
Whisk flour, ground ginger, baking powder, salt, cinnamon & pepper in large bowl. Set aside.
Transfer Stout mixture to large bowl. Whisk in eggs, oil, and grated ginger until combined. Whisk wet mixture into flour mixture, ⅓ at a time, stirring vigorously until completely smooth after each addition. Transfer batter to prepared pan. Gently tap pan against counter 3-4 times to dislodge air bubbles. Bake until top is firm to touch and toothpick comes out clean at center - 35 minutes. Cool on wire rack 1½ hrs. Cut into squares and serve warm or at room temperature.