Guiness Stout Ginger Cake
Ingredients
Instructions
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes, or until the top springs back when gently pressed. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.
Note:
• Better if made a day ahead. It will keep 3 days, covered, at room temperature.
Serves 8 to 10
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes, or until the top springs back when gently pressed. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.
Note:
• Better if made a day ahead. It will keep 3 days, covered, at room temperature.
Serves 8 to 10
Recipe Info
Views
117
Date
March 15, 2006
Categories
Cakes