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Gingerbread: Gingerbread Stout Cake

Source of Recipe

Mississippi Memories


List of Ingredients

2 1/2 cups flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup unsalted butter, room temp
1 1/4 cups packed light brown sugar
2 large eggs, room temp
1 cup unsulfured molasses
3/4 cup stout (beer), flat, at room temp


Recipe

Preheat oven to 350ºF. Butter and flour the inside of a 12 cup fluted cake pan, tapping out the extra flour. Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt through a sieve onto a piece of waxed paper. In a large bowl, with a hand held mixer on high speed, beat the butter and brown sugar until light in texture, about 1 minute. Beat in the eggs, one at a time, then beat in the molasses. Lower the mixer to medium speed and beat in the flour, one third at a time, scraping down the sides of the bowl often. Beat in the stout. Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Cool cake on wire rack for 10 minutes before unmolding onto wire cake rack. Dust with powdered sugar. Serve warm or cooled, with sweetened whipped cream if desired.