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1
Combine the ginger beer and molasses in a large saucepan (about twice as large as seems necessary). Bring to a boil. Turn off the heat and stir in the baking soda. It will fizz and fuzz-this is why we're using the large saucepan! Let cool-stirring to release steam every so often-while you prepare the rest of the cake batter.
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2
Heat the oven to 350u00b0F. Butter and flour a 10-inch Bundt pan. Place on a rimmed sheet pan.
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3
Combine the flour, ginger, salt, black pepper, baking powder, and cinnamon in a large mixing bowl. Whisk until smooth.
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4
Combine the sugars, oil, eggs, ginger, and lime zest in a medium mixing bowl. Whisk until smooth. Add a small splash of the ginger beer-molasses mixture. Whisk. Add another small splash. Whisk. Repeat this until you've added about half. (This tempers the eggs, so they don't scramble.) Add the rest and whisk.
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5
Add half the liquid mixture to the dry ingredients. Whisk until smooth. Add the rest of the liquid mixture and whisk until smooth. Pour into the prepared Bundt pan.
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6
Bake for about 1 hour and 10 minutes, or until a long, thin knife inserted in the center comes out clean.
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7
Let cool in the pan until you can touch the pan without burning yourself. Turn out the cake onto a cooling rack to cool completely.
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8
Meanwhile, make the sour cream topping: Mix all the ingredients together and keep in the fridge until serving.
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9
Just before serving the Bundt cake, dust with confectioners' sugar. Slice and serve with dollops of gingery sour cream.
