Gramercy Tavern’s Gingerbread
Claudia Fleming

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder ;; Alex says up to 1 tablespoon to keep cake up
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Accompaniment: Unsweetened whipped cream

Preheat oven to 350°F. Generously butter bundt pan 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, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together
eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and
whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air
bubbles. Bake in middle of oven until a tester comes out with just a few moist
crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn
out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.

Do ahead: This gingerbread is better if made a day ahead. It will keep 3 days,
covered, at room temperature. I am sure it will keep well-wrapped in the freezer
even longer.