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Gingerbread Cake (Spicy)

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“Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!”
1hr 10mins

Ingredients Nutrition


  1. Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
  2. Preheat oven to 350°F.
  3. Generously butter bundt pan and dust with flour, knocking out excess.
  4. Bring stout and molasses to a boil in a large saucepan and remove from heat.
  5. Whisk in baking soda, then cool to room temperature.
  6. Sift flour, baking powder, and spices in a large bowl.
  7. Whisk together eggs and both sugars.
  8. Whisk in oil, then molasses mixture.
  9. Add to flour mixture and whisk until just combined.
  10. Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
  11. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
  12. Cool cake in pan on a rack 5 minutes.
  13. Turn out onto rack and cool completely.
  14. You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
  15. You can also hold the gingerbread for a day before serving, as the flavors develop with some time.

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