- 1 cup Guinness stout
- 1 cup molasses
- 1/2 tablespoon baking soda
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup grapeseed or vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom
- 1 tablespoon grated, peeled fresh gingerroot
DirectionsPreheat oven to 350°F. Butter two 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 10-cup Bundt pan.
In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Watch the saucepan carefully because it will expand dramatically and boil over in seconds if you're not paying attention. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
Pour the batter into the prepared loaf pans and bake for 35-40 minutes, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
Serve with ice cream, cream cheese frosting, whipped cream or something else. I'm still working on that part.