Direct to you from Bundt Naked Baking Co. a division of Naked City Brewing, LLC
This has to be the best gingerbread I've ever had. I'ts very moist and flavorful. For this recipe I use Widmer Snow Plow when available or Deschutes Obsidian Stout.
Gingerbread Stout Cake
Butter and Flour for the baking pan
2 1/2 cups all purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/4 cups packed light brown sugar
2 large eggs at room temperature
1 cup molasses
3/4 cup stout, flat at room temperature
confectioner's sugar for garnish
Preheat oven to 350° F
Butter and flour well a bundt cake pan. Sift together all dry ingredients.
Using a hand held mixer set at high, beat butter and sugar in a large bowl until light in texture, about 1 minute. Beat in the eggs, one at a time. Beat in the molasses (the batter may look curdled at this stage - don't worry). Lower the mixer speed to medium. Beat in the flour mixture, one third at a time, scraping down the sides of the bowl often. Beat in the stout.
Scrape the batter into the prepared pan, and smooth the top. bake until a toothpick inserted in the center comes out clean, 50-60 minutes, then unmold onto a rack. Eat warm or cool completely. Dust with confectioner's sugar before serving.
Ready for the oven
Out of the oven
Ready to eat!