Gingerbread Cake Cooks Illustrated Recipes

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375. Grease and flour 12 cup nonstick Bundt pan. Whisk together flour, baking powder, baking soda, and salt in large bowl. Melt butter in pan over medium heat til bubbly. Stir in ground ginger, cinnamon, allspice and pepper. Cook until fragrant, about 30 seconds. Remove pan from heat and let cool just slightly. Whisk eggs, sugar and fresh ginger in large bowl til light and frothy. Stir in melted butter mixture, molasses and beer til incorporated. Whisk flour mixture into egg mixture til no lumps remain. Pour batter into prepared pan and gently tap pan on counter to release any air bubbles. Bake til skewer inserted into center comes out clean, about 45 minutes. Let cake cool in pan for 20 minutes, then turn out onto wire rack set inside rimmed baking sheet. Let cool completely. For glaze, whisk all ingredients in bowl til smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve. Cook's Illustrated

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.