Porter Gingerbread Loaf

• Vegetarian

• Produce

  • 2 tbsp Ginger, ground

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1/4 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 1 Icing sugar
  • 1/2 tsp Nutmeg, grated

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Beer, Wine & Liquor

  • 1 cup Stout or porter beer

Found on portandfin.com

Description

Ingredients

• 1 cup stout or porter beer
• 1 cup molasses (not blackstrap)
• ½ tsp baking soda
• 2 cups all-purpose flour
• 1½ tsp baking powder
• 2 Tbsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp grated nutmeg
• ¼ tsp ground cardamom
• 3 large eggs
• 1 cup packed brown sugar
• 1 cup granulated sugar
• ¾ cup vegetable oil
• Icing sugar, to dust

Directions

• Preheat oven to 350 degrees. Butter a 10-inch bundt pan and dust with flour, knocking out any excess.
• In a medium saucepan, combine molasses and stout. Bring to a boil then remove from heat. Sprinkle baking soda over the top and whisk in. Set mixture aside to cool.
• In a large mixing bowl, sift together flour, baking powder and spices.
• In a separate mixing bowl, mix eggs, brown sugar and granulated sugar until fluffy. Add oil and mix, then add beer mixture and mix. Add wet ingredients to dry ingredients and whisk together until just combined.
• Pour batter into the prepared pan and give it a couple good whacks on the side to remove any air bubbles or pockets. Bake for 50 minutes. Cool in pan for 5 minutes before turning the cake out and letting it cool completely on a baking rack. Serve dusted with icing sugar (alongside a spoon of whiskey whipped cream- or regular, very lightly sweetened whipped cream- or vanilla ice cream if youre feeling extra decadent!)