Guinness Stout Ginger Cake

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment; alternatively, butter and flour a 6-cup Bundt pan.

3. 3

   In a large saucepan over high heat, combine the stout and molasses and bring to a boil.

4. 4

   Turn off the heat and add the baking soda.

5. 5

   Allow to sit until the foam dissipates.

6. 6

   Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.

7. 7

   In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.

8. 8

   Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.

9. 9

   Add the fresh ginger and stir to combine.

10. 10

    Pour the batter into the loaf pan and bake for 1-hour, or until the top springs back when gently pressed; do not open the oven until the gingerbread is almost done or the center will fall slightly.

11. 11

    Transfer to a wire rack to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.