GRAMMERCY TAVERN GINGERBREAD

GRAMMERCY TAVERN GINGERBREAD image

Yield 8 - 10

Number Of Ingredients 15

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1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Steps:

1. Preheat oven to 350F. Generously butter/flour a 10-12 cup bundt pan, knocking out excess flour. 2. Bring Stout and Molasses to a boil in a large saucepan and remove from heat. 3. Whisk in baking soda, then cool to room temperature. 4. Sift together flour, baking powder, and spices in a large bowl. 5. Whish together eggs and sugars. Whisk in oil, then molasses misture. Add to flour mixture and whisk until just combined. 6. Pour batter into bundt pan and rap pan sharply on counter to elimnate air bubbles. 7. Bake in the middle of oven until a tester comes out with just a few moist crumbs, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely. Serve cake dusted with confectioner's sugar, or with whipped cream.