1 Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
2 Preheat oven to 350°F.
3 Generously butter bundt pan and dust with flour, knocking out excess.
4 Bring stout and molasses to a boil in a large saucepan and then remove from heat.
5 Whisk in baking soda and set aside to cool to room temperature.
6 Sift flour, baking powder, and spices in a large bowl.
7 Whisk together eggs and both sugars.
8 Whisk in oil, then molasses mixture.
9 Add to flour mixture and whisk until just combined.
10 Pour batter into bundt pan.
11 Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
12 Cool cake in pan on a rack 5 minutes.
13 Turn out onto rack and cool completely.
14 You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
15 You can also hold the gingerbread for a day before serving, as the flavors develop with some time.
The batter is very sticky, so be generous is buttering the cake form. I use a silicon bundt cake form which works beautifully.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (156g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 198 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 74.7mg||23 %|
|Sodium 108.3mg||4 %|
|Potassium 483.4mg||13 %|
|Total Carbohydrate 74.9g||22 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 74.7g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 498
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