Guinness Stout Ginger Cake

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F.
  • 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.
  • In a large saucepan over high heat, combine the stout and molasses and bring to a boil.
  • Turn off the heat and add the baking soda.
  • Allow to sit until the foam dissipates.
  • Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
  • In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
  • Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
  • Add the fresh ginger and stir to combine.
  • 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.
  • Transfer to a wire rack to cool.
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