Stout Spice Gingerbread

• Seven spice powder
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1 teaspoon cardamom
• 1 teaspoon star anise
• 1 teaspoon clove
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• Ginger Bread
• 1 cup dry stout
• 1 cup blackstrap molasses
• 1/2 teaspoon baking soda
• 2 cups ap flour
• 1 tablespoon six spice powder
• 1 1/2 teaspoons baking powder
• 3 large eggs
• 2 egg whites
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 1 tablespoon freshly grated ginger
• 3/4 cup canola oil
• 1 tablespoon cinnamon

1. Bring molasses and stout to boil in large saucepan, take off heat and stir in baking powder. Let it cool to room temp.
2. Grind dry spices together, set aside.
3. Heat oven to 350 degreesrnButter 2 loaf pans (Flour also if preferred)
4. Sift baking powder, flour and seven spice mix.
5. Mix eggs, egg whites and sugar in mixer on medium until smooth, about 3 minutes. On low, add oil, molasses mixture and fresh ginger. Add flour mixture in one third increments.
6. Pour into loaf pans. Tap on counter to eliminate air bubbles.rnBake for 40 minutes or until tester comes out clean.
7. Cool on wire rack for 10 minutes. rnRemove from pan, let fully cool.rnSlice and serve with mint whipped cream.

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Taken from food52.com/recipes/65728-stout-spice-gingerbread (may not work)