Stout Gingerbread Cake
Yields: 9x5-inch loaf pan, or an 8-inch square or round pan
 
With so many flavorful ingredients, this dark, bold, intense spiced cake really does justice to old-fashioned gingerbread.
Ingredients
  • ⅔ cup stout, such as Guinness
  • ½ teaspoon baking soda
  • ⅔ cup molasses
  • ⅓ cup (70 grams/2.5 ounces) granulated sugar
  • ⅓ cup (70 grams/2.5 ounces) dark brown sugar
  • 1½ cups (200 grams/7 ounces) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon plus 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg (optional)
  • A pinch of cardamom (optional)
  • 2 large eggs
  • ⅓ cup vegetable or canola oil
  • 1 tablespoon grated, peeled fresh gingerroot
Instructions
  1. Preheat oven to 350F/180C. Butter and flour a 9x5-inch loaf pan or an 8-inch square or round pan, or line the bottom and sides with parchment paper (for an easy release as the cake is sticky).
  2. In a medium saucepan over medium heat, bring the stout to a boil. Remove from heat and carefully add baking soda (the mixture will foam). When the foaming subsides, add molasses, granulated sugar, and brown sugar and mix to combine. Set aside.
  3. In a large bowl, sift together flour, baking powder, salt, ground ginger, cinnamon, cloves, nutmeg, and cardamom. Set aside.
  4. Add eggs, oil, and grated ginger to the stout mixture and whisk until combined. Add stout mixture to flour mixture in 3 additions, whisking between each addition, until smooth.
  5. Scrape batter into prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center of the cake comes out clean – 35-45 minutes for an 8-inch pan, or 45-55 minutes for a loaf pan. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer pan to a wire rack to cool completely. Serve at room temperature.
  6. Store cake at room temperature or in the refrigerator in an airtight container for up to 4 days. Cake can also be frozen for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/stout-gingerbread-cake/