Guinness Stout Ginger Cake
Adapted from The Last Supper, by Claudia Fleming (with Melissa Clark)
1 cup Guinness stout
1 cup molasses
1/2 tbs baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grape seed or vegetable oil
2 cups all-purpose flour
2 tbsp ground ginger
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/8 tsp ground cardamom
1 tbsp grated, peeled fresh gingerroot
1. Preheat the oven to 350 degrees Fahrenheit. Butter a 7×5 inch loaf pan, line the b ottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
5. Combine the stout mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool. Serve with the poached pear compote and unsweetened whipped cream.