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This is a stout gingerbread. Literally! Rich molasses and stout beer perfectly complement the ginger and aromatic spices in this moist, delicious gingerbread. Our Gingerbread Spice is a powerhouse of flavor with ginger, allspice and Vietnamese cinnamon alongside a generous measure of clove and black pepper. This easy gingerbread travels well to a holiday gathering and will keep you warm for the holiday season alongside a cup of mulled wine or a toddy.

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  1. Scott Strassels says:

    the directions call for vanilla extract, but the ingredients don’t include it, nor does the original recipe from Gramercy Tavern referenced in the Silk Road Diary entry. It’s also not in David Lebovitz’s Fresh Ginger Cake. I’m guessing it is an error.

  2. Marcia says:

    I came here to print a new copy of the recipe as mine has been used and spilled on for several years and it is different. Same ingredients except for the spices. I’m sure this is delicious but my husband loves the old recipe so much I can’t imagine making it without the Kashmiri Garamond Masala and Ginger.

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