Ingredients:
• 1 cup oatmeal stout or Guinness Stout
• 1 cup dark molasses (not blackstrap) • ½ teaspoon baking soda • 2 cups all-purpose flour • 1 ½ teaspoons baking powder • 2 tablespoons ground ginger • 1 teaspoon ground cinnamon • ¼ teaspoon ground cloves • ¼ teaspoon freshly grated nutmeg • Pinch of ground cardamom • 3 large eggs • 1 cup packed dark brown sugar • 1 cup granulated sugar • ¾ cup vegetable oil • Confectioners sugar for dusting
Accompaniment: Unsweetened whipped cream
Recipe:
Do ahead: This gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature. I am sure it will keep well-wrapped in the freezer even longer.
- Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. (She is not kidding about this. I used a nonstick pan with a butter/flour spray and still lost a chunk of cake. I will be more generous next time.)
- 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, with whipped cream.
Bailey’s Whipped Cream Topping
Ingredients:
• 2 cups heavy whipping cream • 2 tablespoons raw agave nectar • ½ teaspoon freshly grated nutmeg • ¼ teaspoon grated cinnamon • ¼ cup Bailey's Irish Cream LiqueurRecipe:
1. Whip cream, agave, nutmeg, cinnamon & Bailey's until medium peaks. 2. Refrigerate until serving
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