Copyright Thomas Saaristo  All Rights Reserved
Stout ginger cake
The most unusual thing about this recipe is that stout is substituted for the water or
coffee used in most gingerbread recipes. I find it adds a lot of richness and
underscores the spices. Since it is made with oil, this cake will stay moist for several
days. Dress it up or simply enjoy it on its own, with coffee, tea, or ... a Guinness

1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup white sugar
1/2 cup firmly packed dark brown sugar
3/4 cup canola oil
2 cups 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
1 tablespoon grated, peeled fresh gingerroot

Preheat oven to 350 degrees Fahrenheit. 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 this 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 may fall slightly

Transfer to a cooling rack to cool to room temperature

Serve Stout ginger cake with lightly sweetened
Whipped cream