Try our mouthwatering gingerbread cake, packed with warm spices, molasses, and a hint of stout. This moist, richly flavored cake is perfect for dessert or festive occasions.
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
1 cup stout
1 cup unsulphured molasses
1/2 cup sour cream
4 tablespoons unsalted butter, melted
To serve
confectioners sugar, for dusting
whipped cream (if desired)
Preheat oven to 350 degrees F.
Generously butter Bundt or cake pan and sprinkle with flour, tapping out excess. In a large bowl, stir together flour, baking powder, baking soda, and spices.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk together eggs and brown and white sugars. Whisk in oil, then molasses, sour cream, and butter. Add to molasses mixture to flour mixture and whisk until just combined. Pour batter into cake pan and tap pan on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 40-50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, and whipped cream, if desired.
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