Recipe: Triple Ginger Gingerbread

Makes a 9- by 13-inch pan for 16 generous slices.

Note: The flavors of this cake mature and mellow over time, so be sure to tuck some away, tightly wrapped, for several days. It freezes beautifully. A source for sorghum syrup is Rolling Meadows Sorghum Mill in Elkhart Lake, Wis. Call 1-920-876-2182 for ordering information.

• 10 tbsp. (1 stick plus 2 tbsp.) unsalted butter

• 1 c. sorghum syrup (or molasses, but not blackstrap)

• 1 c. maple sugar (or light brown sugar)

• 1 c. stout (or nut brown ale)

• 2 generous tbsp. ground ginger

• Pinch ground cloves

• 2 c. rye flour

• 2 tsp. baking soda

• 1 1/4 c. whole milk yogurt

• 2 eggs, beaten

• 1/4 c. chopped crystallized ginger

Directions

Preheat the oven to 325 degrees. Line a 9 -by 13-inch baking pan with parchment paper, or lightly grease with a little of the butter.

In a large saucepan over low heat, combine butter, sorghum syrup (or molasses), maple sugar (or light brown sugar), stout (or nut brown ale), ground ginger, cinnamon and cloves and melt together, stirring occasionally. Remove pan from the heat. Whisk the rye flour and baking soda into the butter-stout mixture until smooth, then whisk in the yogurt and eggs to make a smooth batter. Stir in the grated ginger and the crystallized ginger. Turn batter into the prepared baking pan and bake until the cake has risen slightly at the center and is pulling slightly away from the sides of the pan, about 45 minutes. Remove from the oven, transfer pan to a wire rack and cool before cutting.

Nutrition information per serving:

Carbohydrates40 g

Protein4 g

Fat9 g

Saturated fat5 g

Cholesterol45 mg

Total sugars24 g

Dietary fiber4 g