Gingerbread Cake (spicy)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup oatmeal stout beer or 1 cup guinness stout
• 1 cup dark molasses
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 pinch ground cardamom
• 3 large eggs
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 3/4 cup vegetable oil
• confectioners' sugar (for dusting) (optional)

Recipe

• 1 butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
• 2 preheat oven to 350°f.
• 3 generously butter bundt pan and dust with flour, knocking out excess.
• 4 bring stout and molasses to a boil in a large saucepan and remove from heat.
• 5 whisk in baking soda, then cool to room temperature.
• 6 sift flour, baking powder, and spices in a large bowl.
• 7 whisk together eggs and both sugars.
• 8 whisk in oil, then molasses mixture.
• 9 add to flour mixture and whisk until just combined.
• 10 pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
• 11 bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
• 12 cool cake in pan on a rack 5 minutes.
• 13 turn out onto rack and cool completely.
• 14 you can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
• 15 you can also hold the gingerbread for a day before serving, as the flavors develop with some time.