This delightful cake recipe is from the February 2000 issue of gourmet magazine. This winter I was inspired by this amazing photo (left side, middle) and knew I had to make a ginger cake that would stand up to the beautiful topping. When Jill brought the cake to a party, I knew I had found my cake. I should have consulted the picture a little more, because the final result wasn't nearly as pretty. We can try again next year. I've made a slight modification of the recipe because, as I discovered, beer and molasses can boil over quickly - got to keep a tight eye on them. Otherwise this recipe is as posted.
I used a generous portion of Wilton's Cake Release and had no trouble with the bundt pan or the springform (yes, I made two). I made them 12/23, so that the flavors could meld for Christmas Eve and Christmas Day. The cake is very tender, yet hearty and rich and it does improve with age.
Ingredients
1 C. Oatmeal Stout or Guinness Stout1 C. Dark Molasses (not blackstrap)
1/2 tsp. Baking Soda
2 C. All-purpose Flour
1.5 tsp. Baking Powder
2 Tbsp. Ground Ginger
1 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Grated Nutmeg
Pinch of Ground Cardamom
3 lg. Eggs
1 C. Packed Dark Brown Sugar
1 C. Granulated Sugar
3/4 C Grapeseed Oil
Confectioners sugar for dusting
Accompaniment: Unsweetened whipped cream
Instructions:
Bring stout and molasses to a boil in a large saucepan watching carefully as it can boil over quickly. Once boiling remove from heat. Whisk in baking soda, then cool to room temperature.Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream. Do ahead: This gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.
