Stout Ginger Bread

Today was the finals of the "Great Gingerbread Bake-off" for the lunch table group. For several weeks we were all treated (?) to various ginger bread recipes. The idea was launched in the fall, ground rules were created, NJM was selected as a "control" (she did all of the baking - and Kudos to her for all her hard work). It's possible that by today we were all a little sick of ginger bread. I myself am not a huge fan of the ginger root, but I soldiered on. ADR was noticeably absent for the final tasting today.

So after several selections, here is the winning recipe (It was a close vote 3-2)! It comes from Mrs. OC - I am not sure where she originally got it from.

Stout Ginger Bread

Ingredients:

• 1 cup of oatmeal stout or Guinness Stout
• 1 cup dark molasses (not blackstrap)
• 1/2 tsp. baking soda
• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 2 tbsp. ground ginger
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• pinch of ground cardamom
• 3 large eggs
• 1 cup packed dark brown sugar
• 1 cup granulated (white) sugar
• 3/4 cup vegetable oil
• confectioners sugar for dusting

Special equipment: a 10-inch (10 to 12 cup) bundt pan (although this batch and all batches were prepared by NJM in a 13x9 glass baking pan).

Accompaniment: unsweetened whipped cream (also missing from the tastings)

Preheat oven to 350 degrees F. Generously butter bundt pan and dust with flour, knocking out excess.

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 about 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.

Cook's notes:

• This recipe was tested with Grandma's brand green-label molasses.
• The gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.

Serves 8 to 10.