Glazed Guinness Gingerbread
Molasses and Guinness share smoky, roasty, bittersweet notes that are further deepened by the addition of espresso powder.
- Makes12 servings
- Cook Time1¾ hours
- Active time plus cooling30 minutes active, plus cooling and drying
- 3
This spicy, fragrant gingerbread with an especially moist, plush crumb is our adaptation of a recipe in “Soframiz” by Ana Sortun and Maura Kilpatrick, chef/owners of Sofra Bakery and Café in Cambridge, Massachusetts. The molasses and Guinness (you can use another type of stout, if you prefer) share smoky, roasty, bittersweet notes that are further deepened by the addition of espresso powder. A simple powdered sugar glaze made with some of the molasses and stout left over from the cake adds sweetness and shine to the surface, and bits of crystallized ginger scattered on top offer an extra hit of spice and texture. If you can, make and glaze the cake a day in advance—its flavor and texture improve overnight. Covered tightly, leftovers will keep for up to three days at room temperature.
Don’t use robust/full-flavored molasses; the flavor will overpower the other ingredients. This also is true of blackstrap molasses, which is extremely potent. If you’re measuring the stout by volume, after pouring it into the measuring cup, be sure to allow the foam to subside in order to get an accurate measurement. Be sure to use a large saucepan to heat the molasses and stout. When the baking soda is stirred in, the mixture bubbles vigorously and will flow over if the saucepan is too small.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.