Classic Gingerbread Cake

By convred

Makes one 8" square cake

Ingredients

• 3/4 c. stout (Bittersweet Beer)
• 1/2 Tsp. Baking Soda
• 2/3 c. mild molasses
• 3/4 c. packed brown sugar
• 1/4 c. sugar
• 1 1/2 c. flour
• 2 Tbsp. ground ginger
• 1/2 Tsp. baking powder
• 1/2 Tsp. salt
• 1/4 Tsp. cinnamon
• 1/4 Tsp. ground black pepper
• 2 lg. Eggs
• 1/3 c. vegetable oil
• 1 Tbnsp. grated fresh ginger

Preparation

Step 1

Heat oven to 350 deg. Grease and flour 8" pan. Bring stout to boil in medium pan over medium heat. Remove from heat and stir in baking soda. When foaming subsides, stir in molasses, brown sugar and sugar until dissolved. Set aside. Whick flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl. Transfer stout mixture to large bowl. Whisk in eggs, oil and grated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring until completely smooth after each addition. Transfer batter to pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles. Bake until top of cake is just firm to touch. 35 to 45 minutes.