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Bold and Spicy Gingerbread With a Kick

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“Found this recipe in Cook's Illustrated Holiday Baking Book and I LOVE spicy gingerbread so this is going to be the center piece of my Holiday table. It states that Stout beer and hefty dose of spices, including black pepper, invest this cake with a complex, robust flavor. 4 teaspoons of fresh grated ginger adds an unmistakable element that dried spices can't muster. As for the glaze, ginger-ale lends a robust flavor but an equal amount of orange or lemon juice can be substitued for it.”
1hr 15mins
1 Cake

Ingredients Nutrition


  1. CAKE:
  2. Adjust oven rack to middle position and heat oven to 375 degrees.
  3. Grease and flour 12-cup nonstick Bundt pan.
  4. Whisk flour, baking powder, baking soda, and salt in large bowl.
  5. Melt butter in saucepan over medium heat until bubbling.
  6. Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
  7. Remove from heat and let cool slightly.
  8. Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy.
  9. Stir in melted butter mixture, molasses and stout until incorporated.
  10. Whisk flour mixture into egg mixture until no lumps remain.
  11. Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles.
  12. Bake until toothpick inserted into center comes out clean, about 45 minutes.
  13. Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.
  14. GLAZE:
  15. Whisk confectioners' sugar, ginger ale, and ginger in bowl until smooth.
  16. Pour glaze over cooled cake.
  17. Let glaze set 15 minutes.
  18. Serve.
  19. Cake can be stored at room temperature, covered in plastic wrap, for 2 days.

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