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 stouts dark, dense, malty flavor makes a gourmet, yet old-fashioned, gingerbread that balances the inherent sweetness of the sugar and molasses.
By PETE DULIN
Special to the Star
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 mixers 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.