Megan Garrelts adds stout beer to gingerbread for extra flavor. “I found old Irish recipes using porter ale (a weaker form of stout) in gingerbread,” Garrelts said. “The stout’s dark, dense, malty flavor makes a gourmet, yet old-fashioned, gingerbread that balances the inherent sweetness of the sugar and molasses.”

Preheat oven to 325. Butter an 13x18-inch baking sheet and line with parchment paper. Or, use a buttered 9x13-inch cake or brownie pan without paper. Sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in the bowl of a stand mixer. Using mixer’s whisk attachment, beat 1/2 cup packed light brown sugar and 1/2 cup dark molasses until combined. Add 3 large eggs one at a time. Add 1/2 cup vegetable oil and beat until combined.

Add 1/4 cup stout beer and 1/4 cup peeled, grated fresh ginger. Beat until batter is smooth and pour into sheet or pan. Bake 9-10 minutes (sheet) or 18-20 minutes (pan), or until toothpick inserted in center comes out clean. Cool cake on a wire rack and serve with chocolate ice cream and butterscotch sauce.