Boulevard Dry Stout Ginger Cake

• 1 cup dry stout
• 1 cup molasses (dark)
• 1/2 T baking soda
• 3 eggs
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 3/4 vegetable oil
• 2 cups all purpose flour
• 1 T ground ginger
• 1 1/2 t baking powder
• 3/4 t cinnamon
• 1/4 t ground cloves
• 1/4 t nutmeg (freshly grated, if available)
• 1/2 t ground cardamom
• 1 T orange zest
• 1 T freshly grated ginger

1. Preheat oven to 350oF, butter and flour 10-inch spring form pan.
2. Combine stout and molasses in a 2 qt. saucepan and bring to a boil. Remove from heat, and add baking soda--will foam to top of pan! Alow to sit until foam subsides (15 min).
3. Meanwhile, whisk together oil, sugars, and eggs. Then, add the stout mixture.
4. Cobine all dry ingredients and add to wet mixture, whisking thoroughly. Add orange zest and fresh ginger.
5. Pour into prepared pan and bake about 45 minutes--test doneness with clean knife in cnter.
6. Allow to cool slightly; run small sharp knife around pan sides from cake.
7. Serve with lightly sweetened freshly whipped cream.

stout, molasses, baking soda, eggs, granulated sugar, brown sugar, vegetable oil, flour, t, baking powder, cinnamon, ground cloves, nutmeg, ground cardamom, t, t

Taken from www.epicurious.com/recipes/member/views/boulevard-dry-stout-ginger-cake-50016106 (may not work)