Stout it out! Spice up traditional ginger cake with a bit of Guinness Stout and freshly grated ginger and nutmeg.

Preparation

Preheat oven to 350°F. Butter a 9 x 5-inch loaf pan, then line the bottom and sides with parchment paper. Alternatively, butter and sugarcoat 4 small (4-inch) Bundt pans.

In a large saucepan over high heat, combine stout and molasses and bring to a boil. Turn off the heat, add baking soda and allow to sit until the foam dissipates.

In a bowl, whisk together eggs and both sugars, then whisk in oil.

In a separate bowl, whisk together flour, ground ginger, baking powder, cinnamon, cloves and nutmeg.

Combine stout mixture with egg mixture, then whisk resulting mixture into flour mixture half at a time. Add fresh ginger and stir to combine.

Pour batter into the prepared loaf pan and bake for 1 hour, or until the top springs back when gently pressed.

If using 4-inch Bundt pans, bake for 20 minutes. Do not open the oven until the ginger cake is almost done or the center may fall slightly. Transfer to a wire rack to cool.