Gingerbread

By AlexG

I purchased these very cute little gingermen molds and I am on the search for a complex and spicy cake for them.

I might also experiment with adding some candied ginger for more texture.

Ingredients

• 1 cup Guinness beer
• 1 cup molasses
• 1/2 tsp baking soda
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 2 tb ginger
• 1 tsp cinnammon
• 1/4 tsp ground clove
• 1/4 tsp nutmeg
• 6 cardamom pods
• 3 large egg
• 1 c. brown sugar
• 1 c. white sugar
• 3/4 c. vegetable oil

Preparation

Step 1

Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.

Preheat oven to 350°F.

Generously butter bundt pan and dust with flour, knocking out excess.

Bring stout and molasses and crushed cardamom pods to a boil in a large saucepan and remove from heat. Strain or remove pods after cooling.

Whisk in baking soda, then cool to room temperature.

Sift flour, baking powder, and spices in a large bowl.

Whisk together eggs and both sugars.

Whisk in oil, then molasses mixture.

Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and bang 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 and then turn out onto rack and cool completely.

Can be stored for a day before serving, as the flavours develop with some time.