Stout gingerbread from Crumb: The Baking Book (page 51) by Ruby Tandoh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for dark brown sugar, and porter or brown ale for stout.

  • TrishaCP on April 16, 2022

    We waited a day before serving this, and thought the taste was excellent. I initially felt like this cake was a victim of oldish baking soda when I pulled it from the oven, since the rise wasn’t too high. While it still may be the case that I had past its prime baking soda, the cake still tasted aerated to me.

  • anya_sf on December 12, 2020

    Quick and easy to make, this is a relatively small cake that isn't too decadent. A day after baking, the fresh ginger was still quite sharp. The next day the flavor had mellowed noticeably. The cake was fairly moist with no other spices to compete with the ginger. Quite nice with whipped cream.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.