Lemon Glazed Triple Ginger Gingerbread


½ cup dark beer
½ cup brewed coffee
1 cup dark or black strap molasses
½ teaspoon baking soda
3 eggs
½ cup sugar (-2 Tablespoons reserved to mince crystallized ginger in food processor)
½ cup brown sugar
¾ cup corn oil
2 cups all purpose flour
1 ½ teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
pinch cardamom
1 tablespoon fresh ginger
¼ cup chopped crystallized ginger

2 tablespoons fresh lemon juice
1 ½ cups confectioners’ sugar
2 teaspoons candied orange peel


Preheat oven to 350° (regular bundt pan) or 325° (heavy bundt pan).
Grease and flour bundt pan; set aside.
In a medium saucepan, combine coffee, beer and molasses; bring to a boil and remove from heat.
Stir in baking soda and let cool.
Chop crystallized ginger by pulsing in food processor with the reserved 2 tablespoons of sugar.
In a medium bowl, sift or whisk together dry ingredients (flour, baking powder, ground ginger,
cinnamon, cloves, nutmeg and cardamom).
In a large bowl, beat eggs, sugar and oil.
Beat cooled beer mixture into egg mixture.
Stir in dry ingredients just until well blended; stir in fresh and crystallized ginger.
Pour batter into greased and floured bundt pan.
For regular bundt pan bake 50-60 minutes, until wooden pick inserted in center comes out clean;
cool briefly in pan on a rack then turn out onto rack and cool completely.
For heavy bundt pan bake 55-65 minutes, until wooden pick inserted in center comes out clean;
cool in pan on rack for 30 minutes then turn cake out onto rack to cool completely.

In a small bowl, whisk lemon juice into confectioners’ sugar until smooth and very thick; pour
immediately over cooled cake.
Garnish with candied orange peel.
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