“The Tom Green Beer” Gingerbread
This is a comforting, warming recipe. With the rich caramel it makes a great ending to a meal. I often roast a few pears to go alongside.
Prep Time
-Ideal Cooking Time
40-50 min.Number of servings
-Ingredients
- 1 tbsp unsalted butter, for pan
- 3 cups all-purpose white flour
- 3 tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tbsp baking soda
- ½ tsp baking powder tsp salt
- 1½ cups Demerara sugar
- 1 cup unsalted butter, melted
- ½ cup tinned pure pumpkin
- 2 large eggs
- 1 cup fancy molasses
- ¾ cup “The Tom Green Beer!” Milk-Stout
Directions
Preheat the oven to 350° F. Butter a large bundt pan well, and place the pan on a baking sheet. In a bowl sift together the dry ingredients. In a separate, large bowl mix together all the wet ingredients.
Add the dry ingredients to the wet & mix well, the batter will be about the consistency of thin pancake batter. Pour into the prepared bundt pan. Place the pan on the centre rack of the oven.
Bake for 40-50 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Remove from the oven, let rest 10 minutes and invert onto a cake rack. Serve with homemade apple sauce.