Guinness Stout Ginger Cake

We celebrated an early Thanksgiving in Max's 1st grade classroom this week with a Feast. One of the Mom's brought gingerbread for dessert. It was a big hit with all the kids, especially mine. So, I decided to make some this weekend.
I found this recipe from Gourmet magazine. The recipe is for a bundt cake. But, I don't own a bundt pan, so I made it in a rectangular baking dish instead.

Start by measuring out a cup of Guinness Stout. Not quite a whole bottle, so you can drink the leftovers while baking.

Add the beer to a large saucepan, along with 1 cup of dark molasses.

Measure a 1/2 teaspoon of baking soda & set aside.

Bring the beer/molasses mixture to a boil,

and once boiling whisk in the baking soda. Set this aside to cool to room temperature.

Meanwhile, preheat the oven to 350 degrees.
Generously butter your baking dish.

Dust the dish with flour,

and tap out any excess.

Next, scoop and level 2 cups of flour

& add to a mixing bowl.

To this add 1 1/2 teaspoons of baking powder,

2 tablespoons of ground ginger,

1 teaspoon of cinnamon,

a 1/4 teaspoon of ground cloves,

and 1/4 teaspoon of freshly grated nutmeg.

Whisk to combine.

In a separate, large mixing bowl, add 1 cup of sugar,

1 packed cup of dark brown sugar,

and 3 eggs.

Whisk to combine.

Then whisk in 3/4 cup of vegetable oil,

and the cooled molasses mixture.

Add the dry ingredients,

and whisk some more.

Pour into the prepared dish.
Bake for about 50-60 miinutes, or until a toothpick inserted in the middle comes out clean.

Let the gingerbread cool & serve with fresh whipped cream.
SO Good!