Ginger Stout Cake
Created by NightBaker on March 21, 2013
- Servings: 12
- Prep Time: 15m
- Cook Time: 50m
- Recipe #8692
Ingredients
- 1 cup beer (Stout beer)
- 1 cup molasses (fancy molasses not black strap)
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- Pinch ground cardamom
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 3 tablespoons grated fresh ginger
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Spray Bundt pan (or angel cake pan) with cooking spray, then dust with flour, knocking out excess.
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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.
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Step 4: Sift together flour, baking powder, and spices in a large bowl.
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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.
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Step 6: Pour batter into prepared pan and rap pan sharply on counter to eliminate air bubbles.
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Step 7: Bake in middle of oven until toothpick comes out with just a few moist crumbs adhering, about 50 minutes.
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Step 8: Cool cake in pan on rack on countertop until completely cooled. Gently invert onto serving plate.
Nutritional Facts
- 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