Ginger Stout Cake
Recipe: #8692
March 21, 2013
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, Hanukkah, Potluck, Sunday Dinner Valentine's Day, Oven Bake, Non-Dairy, Flour, more
"This is a delicious moist cake, I topped it with a vanilla glaze. This cake is better if made a day ahead. Also freezes well."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (98.2 g)
- Calories 214.1
- Total Fat - 1.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 52.1 mg
- Sodium - 110.5 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 1.4 g
- Sugars - 22.9 g
- Protein - 4.5 g
- Calcium - 142 mg
- Iron - 2.4 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Spray Bundt pan (or angel cake pan) with cooking spray, then dust with flour, knocking out excess.
Step 3
Bring the stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda (mixture will foam and rise very quickly) then cool at room temperature.
Step 4
Sift together flour, baking powder, and spices in a large bowl.
Step 5
In a separate bowl, whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk just until combined. Stir in fresh ginger.
Step 6
Pour batter into prepared pan and rap pan sharply on counter to eliminate air bubbles.
Step 7
Bake in middle of oven until toothpick comes out with just a few moist crumbs adhering, about 50 minutes.
Step 8
Cool cake in pan on rack on countertop until completely cooled. Gently invert onto serving plate.
Tips
- Bundt or tube pan
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