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stout flour ground ginger ground cinnamon baking powder baking soda salt unsalted butter brown sugar brown sugar eggs egg yolk light molasses powdered sugar
Viewed: 44 - Published at: 9 years agoIngredients
- 3/4 cup stout
- 2 1/2 cups all-purpose flour, plus more for coating the pan
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for coating the pan
- 1 cup packed light brown sugar
- 1/4 cup packed dark brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup light molasses (not blackstrap)
- Powdered sugar, sifted, for dusting
- Orange Hard Sauce (optional)
Method
- Let the stout stand for a full hour at room temperature, stirring occasionally, to allow it to go flat.
- Heat the oven to 350 degrees F (325 degrees F if you are using a dark-cast metal pan) and arrange a rack in the middle.
- Coat a 12-cup tube pan or Bundt cake pan with butter and then dust with flour, tapping out the excess; set aside.
- Place the flour, spices, baking powder, baking soda, and salt in a large bowl and whisk to combine; set aside.
- Place the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment.
- Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes.
- With the mixer still on medium speed, add the eggs and egg yolk and beat until combined, about 30 seconds.
- Add the molasses and beat on low speed until just combined.
- On low speed, add the flour mixture in three additions, alternating with the stout, and mixing for 30 seconds on medium speed after each addition.
- After the last addition, beat on low speed until just evenly incorporated, about 1 minute.
- Do not overmix.
- Scrape the batter into the prepared pan and smooth the top.
- Bake until the top springs back when touched and a cake tester inserted into the center comes out clean, about 50 to 60 minutes.
- Place the cake in the pan on a wire rack for 15 minutes.
- Invert onto the rack to finish cooling completely.
- Transfer to a serving platter, dust with powdered sugar, and serve with , if desired.
