Ingredients
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1 cup oatmeal stout beer or 1 cup Guinness stout
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1 cup dark molasses (not blackstrap)
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1/2 teaspoon baking soda
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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2 tablespoons ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon freshly grated nutmeg
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1 pinch ground cardamom
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3 large eggs
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1 cup packed dark brown sugar
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1/2 cup granulated sugar (originally 1 cup)
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1/2 cup vegetable oil (originally 3/4 cup)
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1/4 cup applesauce (not in original recipe)
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confectioners' sugar, for dusting
Instructions
- Preheat oven to 350°F Generously butter bundt pan and dust with flour, knocking out excess.
- Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. (Be patient, it's important to allow this to cool before continuing.).
- 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 50-60 minutes. (Be careful, as cake may burn easily.) Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.