A perfect dessert for any festive Christmas party!
Gingerbread Bundt Cake
Ingredients
- 1 cup Guinness stout
- 1 cup dark molasses
- ½ tsp. baking soda
- 2 cups all-purpose flour
- 1 ½ tsp. baking powder
- 2 tbsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- A pinch of cardamom
- 3 large eggs
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- ¾ cup vegetable oil
Preparation
- Preheat oven to 350 degrees.
- Generously butter bundt pan and dust with flour, knocking out excess. I used the baking spray with both in it and the cake didn't stick at all.
- Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
- Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and rap 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. Turn out onto rack and cool completely.
- Serve cake dusted with confectioners sugar or drizzled with warm lemon sauce.
Recipe Tags
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