Ingredients:
neutral oil for oiling the pan
1 cup molasses
1 cup dark stout
1/2 tablespoon baking soda
3 large eggs
1/2 cup white sugar
1/2 cup firmly packed brown sugar
3/4 cup neutral oil, such as avocado, canola, grapeseed, sunflower, or safflower
2 tablespoons powdered ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1-1/2 teaspoons baking powder
¾ teaspoon salt
2 cups all-purpose flour
2 tablespoons grated fresh ginger, peeled
For icing (optional):
½ cup powdered sugar
2-3 tablespoons stout, as needed
Method:
- Pre-heat oven to 350F/180C
- Prepare your 12” cake pan, two 8“ cake pans, loaf pan, or bundt pan by oiling and lining in parchment paper (skip this if using a bundt pan).
- In a tall pot, combine the molasses and stout. Bring to a boil. Remove from heat and stir in the baking soda. It will bubble up considerably, which is why you need a tall pot. Set it aside to cool.
- In a large bowl, whisk together eggs, both sugars, oil, spices, salt, and baking powder until smooth.
- Pour in the still lukewarm, but not hot, molasses/stout mixture and whisk until well combined.
- Add the flour and stir with a stiff spatula or wooden spoon until combined. Stir in the fresh ginger.
- Pour batter into pan or pans. This cake has an impressive rise, only fill the pans 3/4 at the most. If you have left over batter for your pan, why not make a few cupcakes?
- Place the pan on a baking sheet (in case of spillover) and bake in the oven for approximately 30-45 minutes, but will vary depending on the size and shape of your pan. Start checking at 30. If you’re making cupcakes, check at 25 minutes. It’s done when the cake is cooked through and springs to the touch, and a tester comes out clean.
- When the cake tests done, remove it from the oven and cool on a rack.
- When the cake is cool, un-mold it onto its serving plate.
- Make the icing by whisking the powdered sugar and stout together until smooth. Use 3 tablespoons of bourbon to start with and add more until you achieve your desired icing consistency.
- Use an offset spatula or butterknife to spread the icing onto the cooled cake. When the icing is set go ahead and serve it. You can substitute cream cheese frosting, or leave it bare,if you like. Enjoy!