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Gingerbread Bundt Cake

in Diana's Recipe Book

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Servings: 8-10
Gingerbread, always a holiday favorite. This cake is best made a day ahead. It will keep up to 3 days, covered, at room temperature.

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap molasses)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil

Confectioners' sugar, for dusting cake

Serve with:
Whipped cream or frozen non-dairy whipped topping, thawed

Preheat oven to 350°F/180°C. Generously butter a 10-inch (10 to 12 cup) bundt pan and dust with flour, knocking out any excess flour.

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 prepared bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of preheated oven until a cake tester comes out with just a few moist crumbs attached, about 50 minutes. Cool cake in pan on a rack for 5 minutes. Turn out onto wire rack and cool completely.

Serve cake, dusted with confectioners' sugar, and with whipped cream or non-dairy whipped topping.

Makes 8-10 servings.

Source: Gourmet Magazine, February 2000
Date: December 16, 2007


Reviewer: Maria
I made this same recipe from Epicurious, The Gramercy Tavern recipe. Two friends liked it and one said it had an oily texture. I would make it with butter next time. It rises up double of what one would expect. Overall taste was good.


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