Ginger Cake
Description
The baking is simple and quick. Serve the spicy ginger cake with unsweetened whipped cream. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 175°F. Generously grease a loaf pan and dust with flour. Shake out excess flour. Bring the stout and dark molasses to a boil in a large saucepan, then remove from heat. Add the baking soda and whisk until combined, then cool to room temperature.
- 2
Step 2
2. Sift together flour, baking powder, ginger, cinnamon, cloves, and nutmeg in a large bowl.
- 3
Step 3
3. Beat the eggs and sugar with an electric mixer. Add vegetable oil and beat, then add the syrup mixture and stir. Add the egg mixture to the flour mixture and mix at low speed. Pour the batter into the prepared pan and sharply tap the pan on the table to remove air bubbles.
- 4
Step 4
4. Bake the cake in the center of the oven until a toothpick inserted into the center comes out slightly moist with crumbs, about 50 minutes. Let the cake cool in the pan for 5 minutes. Then remove from the pan and let cool completely on a wire rack. Dust the cake with powdered sugar and serve with whipped cream, if desired. This cake is best made 1 day in advance. It will keep covered at room temperature for up to 3 days, and even longer in the refrigerator.