Rickard’s Dark Gingerbread

From Chef Michael Clive

DATE: Thursday, December 29th, 2011


  1. 1 355ml/ 12oz. Rickard’s Dark beer

  2. 1 ÂĽ cup butter
  3. 3/4 cup corn syrup
  4. 1 cup brown sugar, packed
  5. 1 tbsp ground cinnamon
  6. 2 tsp ground ginger
  7. ½ tsp ground allspice
  8. 2 ½ cups all-purpose flour
  9. 2 tsp baking soda
  10. 2 eggs
  11. 1 cup sour cream


  1. Preheat your oven to 325 degrees F. Treat your 9”x13” cake pan with parchment paper or grease your cake pan.
  2. Over a low heat, gently melt together the butter, syrup, brown sugar, Rickard’s Dark beer, ginger, cinnamon and allspice into pan.
  3. Remove from heat and whisk in the flour and baking soda.
  4. Whisk the sour cream and eggs together and then beat into the gingerbread mixture, whisking again to achieve a smooth batter.
  5. Pour the mixture into your cake pan and bake for approx. 45 minutes or until a toothpick is inserted in the center and comes out clean and dry; when it's ready it will have rise and coming away from the sides of the pan.
  6. Let the gingerbread cool before cutting into slices, squares or circles.

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