Gramercy Tavern Guinness Gingerbread Cake

• 1 cup Guinness Stout
• 1 cup dark molasses I used Grandma's brand Robust-green label
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons ground ginger
• 1 teaspoon ground Saigon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon fresh ground sea salt
• Pinch of ground cardamom
• 1 tablespoon fresh grated ginger
• 3 large eggs
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 3/4 cup vegetable oil-I used canola
• Confectioners' sugar

1. Preheat oven to 350. Generously butter bundt pan and dust with flour, knocking out excess. I used Pam baking spray, it worked perfectly.
2. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, and then cool to room temperature.
3. Sift together flour, baking powder, and spices in large bowl. Whisk together eggs and sugars and fresh ginger. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until combined.
4. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until 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.
5. Serve cake, dusted with confectioners' sugar, with whipped cream.

stout, molasses, baking soda, flour, baking powder, ground ginger, ground saigon cinnamon, ground cloves, freshly grated nutmeg, fresh ground pepper, fresh ground sea salt, ground cardamom, ginger, eggs, brown sugar, sugar, vegetable oil, confectioners

Taken from www.epicurious.com/recipes/member/views/gramercy-tavern-guinness-gingerbread-cake-52145211 (may not work)