Classic Gingerbread Cake

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Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV

This snack cake's moist, tender crumb typically comes at a price: a gummy, sunken center. And we wanted the glut of extraneous spices gone, too.

SERVES 8 to 10 (Makes one 8-inch square cake)

TIME 1¼ hours, plus 1½ hours resting

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WHY THIS RECIPE WORKS

Ground ginger, grated fresh ginger, cinnamon, and ground pepper ensured our gingerbread recipe tasted like ginger. Dark stout, heated to minimize its booziness, added a bittersweet flavor to our gingerbread, and replacing butter with vegeta...

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