The Boastful Baker

because every cook praises her own broth

For once, I’m trying to be succinct.


I no longer dislike gingerbread.

No long, drawn out descriptions from me today. All you need to know is that you need to make this gingerbread cake with coffee icing. Why? Because it’s easy and delicious and I loved it even though I don’t particularly like gingerbread. With loads of spices, dark beer, coffee, cocoa powder and molasses, how could I not love it?

The recipe is from The Craft of Baking by Karen Demasco and Mindy Fox (which is a pretty cool cookbook that I’ll purchase someday soon). The actual recipe is for 18 cupcakes. I made a bundt cake instead because I currently don’t own any muffin tins for making cupcakes (that’s a long story for some other day). I didn’t alter the size of the recipe at all. Batter for 18 cupcakes is apparently exactly the right amount of batter for a bundt cake.

Other than making cake instead of cupcakes, the only change I really made was the use of porter instead of stout. Yes, I live on the edge when it comes to recipe alterations. I also skipped the candied ginger on top as I truly believe that would have been weird on a cake.

Since this is a lazy post and since NPR was kind enough to post the recipe on their website, I’m not posting it here.

I no longer dislike gingerbread.

P.S. If you’ve read this far and care, I have no wedding plans to blab about at the moment. We’re still figuring out the when and where.


  1. That is one gorgeous cake! Love the flavor combo. And who knew 18 cupcakes = 1 bundt? Best wishes on your engagement!!

  2. This is the most stunning cake…..

    I love the flavors. Now, if I could only get my icing to “drip” so beautifully.

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