This is a rich, fragrant ginger cake with a crunchy raw-sugar coating and moist crumb. The combination of grated fresh ginger root and powdered ginger, along with black pepper and cloves, gives it a particularly intense spice flavor. Make sure to use a good stout here. Since you’ll only use part of a bottle, choose one you’d be happy to finish off while the cake is in the oven. As with most gingerbread, this is a good keeping cake, and can be made a day or two ahead. Store it wrapped in foil at room temperature. Then serve it with cream whipped with a little crème fraiche or sour cream for tartness, which will offset all that crunchy sugar coating the cake.
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Serving Size: 1 serving (80g) | ||
Recipe Makes: 12 servings | ||
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Calories: 323 | ||
Calories from Fat: 232 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 131.2mg | 40 % | |
Sodium 148.5mg | 5 % | |
Potassium 440.8mg | 12 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 20.8g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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