Last week I made Claudia Fleming's ginger cake with stout from her dessert cookbook. It was an excellent gingerbread, with a lovely texture (contributed by the oil) but I thought an off-flavor from the oil. I used a corn-canola blend, didnt think it was rancid, topped up with a couple of tbstp of very neutral olive (I ran out of the other). I have been noticing this problem a lot with so called neutral vegetable oils in the last few years, that they lend a very specific off taste and odor to foods.
Can anybody suggest what the best oil alternatives are for this type of application?