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1
Let the stout stand for a full hour at room temperature, stirring occasionally, to allow it to go flat.
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2
Heat the oven to 350 degrees F (325 degrees F if you are using a dark-cast metal pan) and arrange a rack in the middle.
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3
Coat a 12-cup tube pan or Bundt cake pan with butter and then dust with flour, tapping out the excess; set aside.
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4
Place the flour, spices, baking powder, baking soda, and salt in a large bowl and whisk to combine; set aside.
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5
Place the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment.
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6
Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes.
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7
With the mixer still on medium speed, add the eggs and egg yolk and beat until combined, about 30 seconds.
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8
Add the molasses and beat on low speed until just combined.
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9
On low speed, add the flour mixture in three additions, alternating with the stout, and mixing for 30 seconds on medium speed after each addition.
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10
After the last addition, beat on low speed until just evenly incorporated, about 1 minute.
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11
Do not overmix.
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12
Scrape the batter into the prepared pan and smooth the top.
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13
Bake until the top springs back when touched and a cake tester inserted into the center comes out clean, about 50 to 60 minutes.
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14
Place the cake in the pan on a wire rack for 15 minutes.
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15
Invert onto the rack to finish cooling completely.
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16
Transfer to a serving platter, dust with powdered sugar, and serve with , if desired.
