95 minutes
A moist and flavorful bundt cake infused with the essence of ginger, molasses, and stout, perfect for cozy gatherings.
Unsalted Butter, for greasing
tablespoons
Raw Sugar, for sprinkling
tablespoons
Stout, simmered
cups
Molasses, simmered with stout
cups
Baking Soda, mixed with stout and molasses
teaspoons
All Purpose Flour, sifted
cups
Ginger Powder, sifted with other spices and flour
tablespoons
Ground cinnamon, sifted with other spices and flour
teaspoons
Ground Cloves, sifted with other spices and flour
teaspoons
Ground Nutmeg, sifted with other spices and flour
teaspoons
Ground Black Pepper, sifted with other spices and flour
teaspoons
Allspice, sifted with other spices and flour
teaspoons
Fine Sea Salt, sifted with other spices and flour
teaspoons
Fresh Ginger, minced
tablespoons
Eggs, at room temperature
each
teaspoons
Dark Brown Sugar, packed
cups
cups
Safflower Oil, poured in a steady stream
cups
1. Prepare Bundt Pan
Preheat your oven to 350 degrees. Grease a Bundt pan with unsalted butter and sprinkle raw sugar to coat it.
2. Simmer Stout and Molasses
In a medium saucepan, bring the stout and molasses to a gentle simmer. Remove from the heat and whisk in the baking soda. Set aside to cool to room temperature.
3. Sift Dry Ingredients
Sift together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, black pepper, allspice, and fine sea salt in a bowl.
4. Mix Wet Ingredients
In an electric mixer, mix the fresh ginger, eggs, vanilla extract, dark brown sugar, and granulated sugar for 5 minutes. Then, with the mixer running, pour in the safflower oil in a steady stream.
5. Combine Wet and Dry Mixtures
Blend the cooled stout mixture into the wet ingredients. Add the sifted dry ingredients and mix just until combined.
6. Bake
Pour the batter into the prepared Bundt pan and bake for 55 to 65 minutes, until a cake tester comes out clean.
7. Cool and Release Cake
Let the cake cool in the pan for 15 minutes before releasing it onto a serving plate.
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