Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV
This snack cake's moist, tender crumb typically comes at a price: a gummy, sunken center. And we wanted the glut of extraneous spices gone, too.
Ground ginger, grated fresh ginger, cinnamon, and ground pepper ensured our gingerbread recipe tasted like ginger. Dark stout, heated to minimize its booziness, added a bittersweet flavor to our gingerbread, and replacing butter with vegeta...