Ginger Cake

Without being remotely cloying, this is a delicious cake with intense flavors from the spices, and the molasses with a subtle bite from the Stout and ginger.

Adapted from : 

Gramercy Tavern Guinness Stout Ginger Cake
Source: Chef Claudia Fleming, Gramercy Tavern, New York City

Yields 8 servings. 

1 cup Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
3 large eggs
1 cup granulated sugar                                         
1 cup firmly packed dark brown sugar
3/4 cup  vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom 

Method:

Heat the oven to 350 degrees 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, 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.

Pour the batter into the buttered and dusted with flour bundt pan and bake for 50 minutes, 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.

Serve with creme fraiche, fruit compote or with vanilla ice cream.