Guinness Gingerbread

Recipe from Epicurious.

This is a beautiful glossy and moist gingerbread which is fairly strong and spicy, and packs quite a wallop! Definitely an adult twist on a classic dessert.

1 cup Guinness

1 cup molasses

1/2 T baking soda

3 large eggs

1/2 cup granulated sugar

1/2 cup dark brown sugar

3/4 cup vegetable oil

2 cups all-purpose flour

2 T ground ginger

1 1/2 tsp baking powder

3/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp freshly grated nutmeg

pinch ground cardamom

1 T finely grated fresh ginger

1. Preheat oven to 350°F. Butter a 9” x 5” loaf pan, and line the bottom and sides with greased parchment. Alternatively you can use a buttered and floured 6-cup Bundt pan. I’ve had great success with the silicone Bundt pan, although you still need to butter and flour it as the mixture tends to stick.
2. Heat the stout and molasses in a large saucepan and bring to a boil. The mixture really bubbles up, so definitely use a large saucepan! Take the pan off the heat and stir in the baking soda, and allow the bubbles to settle. 
3. Meanwhile, in a bowl, whisk together the eggs and both sugars, then whisk in the oil.
4. In a different bowl, whisk together the flour, baking powder and dry spices.
5. Add the stout mixture to the egg mixture, then whisk this liquid into the flour mixture, half at a time. Stir in the fresh ginger.
6. Pour the batter into the loaf pan or Bundt pan and bake for 1 hour, or until the top springs back when gently pressed. Let the gingerbread cool, then dust with confectioner’s sugar.