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Gingerbread Bundt Cake

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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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
  4. 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.
  5. 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.
  6. Serve cake dusted with confectioners sugar or drizzled with warm lemon sauce.

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