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Gingerbread

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Stout GingerbreadThis is a stout gingerbread. Literally! Rich molasses and stout beer perfectly complement the ginger and aromatic spices in this moist, delicious gingerbread. We utilized Kashmiri Garam Masala for the supporting role in this recipe, which we barely adapted from Gramercy Tavern’s Gingerbread. Also great. This easy gingerbread can keep you warm for the holiday season with a cup of mulled wine or a toddy.Stout Gingerbread

If you have some Masala left over, you should try it out in our recipes for carrot cake or pumpkin rolls.


 2 Comments

  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.

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