Eggs in porter-spiked gingerbread

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It doesn’t usually happen, but we had a little bit of Cape Cod Beer porter go flat in the bottom of the growler.  Luckily, I found a most excellent way to use it up, thanks to a gingerbread recipe from Andrea Meyers’ blog.

This is an adaptation of her recipe. 

Gingerbread

2 c. all-purpose flour
2 T. cocoa powder
1 ¼ t. baking soda
2 t. cinnamon
1 t. allspice
½ t. ground clove
½ t. salt
2 eggs
2/3 c. stout or porter (I use Cape Cod Beer’s porter, but Guinness works too)
¾ c. canola oil
½ c. molasses
¼ c. packed brown sugar
¼ c. maple syrup
1/3 c. granulated sugar
1 large piece of ginger (the size of two thumbs), grated

Preheat oven to 350 degrees and butter an 8×8 inch pan.

In a large bowl, combine the first seven ingredients (flour, cocoa, baking soda, cinnamon, allspice, clove, and salt.

In another bowl, combine the rest of the ingredients, and blend thoroughly. Add the wet to the dry, and mix just to combine. Don’t worry about a few little lumps.

Pour batter into the pan, and bake until a knife inserted in the center comes out clean, about 50 minutes.

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