1 cup (250 mL) Stout (beer)
1 cup (250 mL) fancy molasses (not black strap)
½ tsp (2 mL) baking soda
2 cups (500 mL) all-purpose flour
1 ½ (7 mL) teaspoons baking powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) nutmeg
Pinch of ground cardamom
3 large eggs
1 cup (250 mL) packed dark brown sugar
1 cup (250 mL) granulated sugar
¾ cup (175 mL) Canola oil
3 tbsp (45 mL) grated fresh ginger
Canola oil spray
Preheat oven to 350°F (180°C). Spray Bundt pan (or angel cake pan) with canola oil spray 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 (mixture will foam and rise very quickly) then cool at room temperature.
Sift together flour, baking powder, and spices in a large bowl. In a separate bowl, whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk just until combined. Stir in fresh ginger.
Pour batter into prepared pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until toothpick comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on rack on countertop until completely cooled. Gently invert onto serving plate. Serve with warm or cold lemon sauce.
Makes 10 – 12 servings.
Tip: This gingerbread cake is better if made a day ahead. Also freezes well.
1 cup (250 mL) sugar
½ cup (125 mL) butter, room temperature
¼ cup (50 mL) water
1 egg, beaten
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) grated lemon peel
Using a medium-sized sauce pan, combine ingredients and mix well. Bring to boil over medium heat, stirring constantly. Remove from heat and allow mixture to cool. Keep in refrigerator until ready to use.
Protein: 5.0 g
Carbohydrate: 95.9 g
Fat: 24.3 g