Ginger Stout Cake

230ml Stout
230ml Molasses
½ tbsp Baking soda
3 Large Eggs
120 ml Granulated white sugar
120 ml Dark brown sugar, firmly packed
180 ml Grapeseed or vegetable oil
470ml Plain flour
2 tbsp Ground ginger
1½ tsp Baking powder
¾ tsp Cinnamon
Few cloves
¼ tsp Nutmeg, freshly grated
1/8 tsp Ground cardamom
1 tbsp Fresh ginger, peeled and grated

Method

Preheat oven to 180°C. Butter a 22cm x 12cm Loaf pan, line the bottom and sides with non-stick parchment. Alternatively, butter and flour a favourite cake tin.

In a large saucepan, over a high heat, combine the stout and molasses and bring to the boil. Turn off heat and add Baking soda, to allow dissipating.

In a bowl, whisk the eggs, sugars and oil together. In a separate bowl, whisk all flour and dry spices together. Combine the stout mixture with the egg mixture, and then whisk the liquid into the flour mixture, half at a time. Then add the fresh ginger and stir to combine.

Pour the batter into the loaf pan or cake tin and bake for an hour, or until the top springs back when pressed gently. The centre may fall if the oven door is opened before the gingerbread is almost done. Transfer to a wire rack to cool.