Ginger Stout Cake

  I decided to continue with my ginger molasses theme this week and get some stout to make a cake. Unfortunately though my mom didn't have a bundt pan so I settled for this slightly strange giant donut-esque pan. Still delicious.

 

Ginger Stout Cake

(original recipe here)

Total Time: 1 1/2 hours

Yields: 1 cake

Ingredients: 

2 tbsp unsalted butter (softened)

1/2 cup raw Demarara sugar ( I used granulated sugar and honestly, I think you should use the raw)

1 cup stout (I used Murphy's Stout - cheap and generic. You won't use all the stout in a bottle though so, choose one you like or can reuse in things)

1 cup molasses (Helpful hint: Spray the measuring cup with pam before you put the molasses in and it's way easier to get out!) 

1/2 tsp baking soda

2 cups flour

1 tbsp ground ginger

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp pepper

1/4 tsp all spice

1/4 tsp alt

3 tbsp grated fresh ginger

3 eggs

1 tsp vanilla

1 cup lightly packed brown sugar

1 cup sugar

3/4 cup oil 

Directions: 

1. Preheat oven to 350

2. Grease a bundt pan with softened butter and coat pan with raw sugar so it sticks

3. Add stout and molasses to a medium saucepan and bring to simmer. Then remove from heat and carefully whisk in baking soda. Let cool. (The stout will bubble up)

4. Mix together flour, ground spices, pepper, and salt. Set aside.

5. Mix fresh ginger, vanilla, brown sugar, and sugar (with mixer, if you have one for 5 minutes on medium) 

6. Add oil (mixer on low for 5 minutes)

7. Add stout mixture and mix for another 5 minutes

8. Add dry ingredients in two parts mixing well between them.

9. Add batter to prepare pan and bake 55-65 minutes or until toothpick comes out clean.

10. Let cake cool 15 minutes then flip upside down to release.

11.  Enjoy!