Stout gingerbread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Stout; extra dark |
| 1 | cup | Molasses |
| 1½ | teaspoon | Baking soda |
| 3 | larges | Eggs |
| ¼ | cup | Granulated sugar |
| ¾ | cup | Dark brown sugar |
| ¾ | cup | Vegetable oil |
| 2 | cups | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| 1 | tablespoon | Ground ginger |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Cardamom |
Directions
Preheat oven to 350 degrees F. Bring beer and molasses to a boil in a small saucepan. Remove from heat and add baking soda, and allow to sit until foam dissipates.
In a large bowl, whisk together the eggs and both sugars until smooth. Add the oil and whisk until incorporated. Sift together the flour and spices and add to the egg sugar mixture, alternating with the liquid ingredients.
Pour the mixture into a well-greased 9 inch tube pan, and bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Yields 2 Loaves
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