Gingerbread Cake (Spicy)

READY IN: 1hr 10mins
SERVES: 8-10




  • Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
  • Preheat oven to 350°F.
  • Generously butter bundt pan and dust with flour, knocking out excess.
  • Bring stout and molasses to a boil in a large saucepan and remove from heat.
  • Whisk in baking soda, then cool to room temperature.
  • Sift flour, baking powder, and spices in a large bowl.
  • Whisk together eggs and both sugars.
  • Whisk in oil, then molasses mixture.
  • Add to flour mixture and whisk until just combined.
  • Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
  • Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
  • Cool cake in pan on a rack 5 minutes.
  • Turn out onto rack and cool completely.
  • You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
  • You can also hold the gingerbread for a day before serving, as the flavors develop with some time.