“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