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#200: Here's another REC: Oatmeal Stout Gingerbread

Posted by: judy-mass at 2:04 pm on Dec 22, 2005

This one is newer to my recipe files, but I had to try it, since dh brews agreat oatmeal stout.
You don't have to brew to enjoy it, though. A number of craft brewers do oatmeal stouts, or you could use something like a porter or other not-so-heavy stout.
Another note- last time I made this, I cut down on the oil, back to 1/2 cup. This lightened up the cake, but it also didn't fit into the loaf pan. (Batter overflowed the pan in the oven, creating a mess, but the cake was fantastic). I'd suggest that if you also want to reduce the oil, you put the batter into a larger loaf pan.

* Exported from MasterCook II *

Oatmeal Stout Gingerbread

Recipe By : Claudia Fleming, Gramercy Tavern
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Oatmeal Stout
1 Cup Unsulphured Molasses
1/2 Tablespoon Baking Soda
3 Large Eggs
1/3 Cup Sugar
1/2 Cup Dark Brown Sugar
3/4 Cup Grapeseed Or Vegetable Oil
2 Cups All-Purpose Flour
2 Tablespoons Ground Ginger
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Freshly Ground Nutmeg
1/8 Teaspoon Ground Cardamom
1 Tablespoon Fresh Ginger Root -- grated

Preheat oven to 350F.
Grease a 9x5" loaf pan, line it with parchment paper and grease the paper.
In a large (3 quart) saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add baking soda. Allow to sit until the foam dissipates. (large pan is to allow room for the foam)
In a bowl, whisk together the eggs and sugars. Add the oil and whisk to combine.
In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
Combine the stout mixture with the egg mixture, then add the liquid to the flour mixture, half at a time. Take care not to over mix. Pour the batter through a sieve to get rid of any flour lumps (I did not do this, had no lumps).
Add the fresh ginger and stir to combine.
Pour the batter into the prepared pan and bake for 1 hour. Do not open the oven until the gingerbread is almost done, or the center might fall slightly.
Cool in the pan, then turn out, peel off the paper and serve.



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