Delightful Olive Oil Gingerbread

November 23, 2016


Inspired by Gramercy Tavern Gingerbread

and featured in Lucero’s Holiday 2016 Catalog,

this Gingerbread is best made a day ahead and will

keep for up to three days.




Yield:  8

Prep:  20 minutes; Total: 1 hour, 45 minutes



¾ cups Guinness® or Sierra Nevada® Stout
1 cup dark molasses
3 Tbsp.  Lucero Winter Spice Balsamic Vinegar
½ tsp.  baking soda
2 cups all purpose flour
1.5 tsp. baking powder
2 Tbsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. freshly grated nutmeg
¼ tsp. salt
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
¾ cup Lucero Ascolano Extra Virgin Olive Oil

(You can use our fruity Ascolano or one of our delicate

intensity oils as well)


Optional Ingredients

Confectioner’s sugar for dusting, whipped cream for topping



Preheat oven to 350°F.



1-  Adjust oven rack to the middle and then butter and dust a 10-12 cup

bundt  pan.


2-  Bring stout, molasses,  Winter Spice Balsamic Vinegar to boil

in a large saucepan, and remove from heat.


3-  Whisk in baking soda and cool to room temperature.


4-  Sift the baking powder, spices and salt in a large bowl.


5-  Beat the eggs and sugars, Ascolano Oil, then add the

molasses mixture from above.


6-  Gently stir the flour mixture in until just combined.

Pour batter into the bundt pan and rap the pan sharply on

counter to eliminate air bubbles.


7-  Bake in the middle of the oven until a tester comes out with

a few moist crumbs adhering, about 50 minutes.


8-  Cool the cake in the pan on a cooling rack for 5 minutes

then remove cake from the pan and cool completely

9-  Serve with confectioner’s sugar  or whipped cream. You

can also top  the cake with your favorite sugar glaze recipe.


Copyright Lucero Olive Oil, LLC 2016


Taste Notes: Ascolano is Yellow Green Label-medium intensity

Try one of our Purple Label-delicate intensity oils 





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