Make this recipe in the fall when you crave a toothsome dessert.  I like topping the gingerbread as soon as it comes off the grill with bitter-sweet orange marmalade so it melts into the cake as it cools

Ingredients

2½ cups all-purpose flour

6 teaspoons ground ginger

2 teaspoons cinnamon

7 teaspoons baking soda

½ teaspoon cloves

½ teaspoon salt

1 cup (2 sticks) unsalted butter at room temperature

1¼ cups packed light brown sugar

2 large eggs at room temperature

1 cup molasses

¾ cup Cream Stout, flat at room temperature Confectioner's sugar for garnish

Methods/steps

Preheat oven to 350 degrees. Butter and flour a 9 x 13 bake pan, sift together all of the dry ingredients.

Using a hand held mixer set at high, beat the butter and sugar in a large bowl until light in texture. Beat in the eggs one at a time. Beat the molasses (the batter may curdle at this point – don't worry). Lower the mixer speed to medium. Beat in the flour mixture, one third at a time. Beat in the Cream Stout.

Scrape the batter into the prepared pan and smooth the top. Bake for 50-60 minutes. Cool in the pan for 10 minutes, then unfold onto a rack. Eat warm or cool completely. Dust with confectioner's sugar before serving.

Note: This recipe can also be ""baked"" in a grill using the Indirect Cooking, pour batter equally into 2, 10"" cast-iron skillets.

ALL RECIPES ©ELIZABETH KARMEL 2020