Gramercy Tavern Gingerbread Cake - cooking recipe

Ingredients

1 cup oatmeal stout beer or 1 cup Guinness stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 pinch ground cardamom
3 large eggs
1 cup packed dark brown sugar
1/2 cup granulated sugar (originally 1 cup)
1/2 cup vegetable oil (originally 3/4 cup)
1/4 cup applesauce (not in original recipe)
confectioners' sugar, for dusting (optional)

Preparation

Preheat oven to 350\u00b0F 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. (Be patient, it's important to allow this to cool before continuing.).
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 50-60 minutes. (Be careful, as cake may burn easily.) Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.