Holiday 2019 Rave Reviews

Yuengling Black & Tan Gingerbread

“This timeless gingerbread recipe is loaded with cozy spices, and its light, fluffy texture makes the dessert the perfect ending to a big Thanksgiving meal. The delightful treat pairs like a dream with a Yuengling Black & Tan.” – Sheryl Yuengling


  • 3/4 cup light molasses
  • 1/4 cup honey
  • 2/3 cup flat Yuengling Black & Tan
  • Zest & juice of 1 lemon
  • 2 ½ cups all-purpose flour
  • 1/2 tsp. kosher or sea salt
  • 1 ½ tsp. baking soda
  • 1 ½ tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 ½ tsp. ginger
  • 1 tsp. nutmeg
  • 1/2 tsp. cardamom
  • 1/4 tsp. allspice
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • Whipped cream
  • Powdered sugar



Preheat oven to 350° F. Grease a bundt pan or 9” square cake pan.

In a saucepan, combine molasses, honey, warm Black & Tan beer and lemon juice. Bring mixture to a simmer and immediately remove from heat. Stir in lemon zest and let cool.

In a large bowl, sift together flour, salt, baking soda, cloves, ginger, nutmeg, cardamom and allspice.

In another large bowl, cream butter and sugar until mixture is light and fluffy; beat in egg. Alternatively add dry ingredients and molasses mixture, beating well after each addition.

Pour batter into pan and bake for 45-50 minutes, or until test comes out clean.

Dust with powdered sugar and serve with whipped cream.

-Recipe courtesy of Yuengling

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