High-Altitude Gingerbread Cake

• 1 cup Guinness or other stout
• 1 cup dark molasses (not blackstrap)
• 1/2 teaspoon baking soda
• 2 cups plus 1 tablespoon unbleached all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 20 cloves, run through spice mill
• 1-2 grinds black pepper or 1 Balinese long pepper, run through spice mill
• 12 tablespoons butter (1 1/2 stick)
• 2 tablespoons fresh grated ginger
• grated zest of 1 orange
• 1 teaspoon vanilla extract
• 3 large eggs
• 3/4 cup granulated sugar
• 3/4 cup brown sugar

1. Mix Guinness and molasses in a small saucepan. Bring to a boil, remove from heat, and add baking soda (it will foam up). Set aside to cool.
2. Preheat oven to 375u0b0. Generously butter and flour a non-stick Bundt pan. (Seriously, I have a great non-stick Bundt pan, and I've had this cake stick if I was skimpy on the butter/flour.)
3. Mix dry ingredients (flour, baking powder, espresso powder, cinnamon, nutmeg, cardamom, cloves, and pepper) in a large bowl.
4. Melt butter, add ginger and orange zest and let cool slightly. Beat in vanilla, eggs, and sugars.
5. Mix wet (butter/egg and Guinness/molasses) mixtures into dry. Don't over-mix, batter will be thin. Pour into Bundt pan, and bake about 50 minutes. A tester will come out with a few moist crumbs, and cake will pull away from sides of pan slightly. Cool cake in pan 5 to 10 minutes. Turn out onto wire rack (fingers crossed!) and let cool completely. (If you do lose any chunks, pull 'em out of the pan and set back on cake - dusting it lightly with powdered sugar camouflages a great many cracks.)
6. Cake is definitely better the next day. Dust with powdered sugar, and/or serve with whipped cream.

stout, dark molasses, baking soda, flour, baking powder, ground cinnamon, ground nutmeg, ground cardamom, mill, black pepper, butter, ginger, orange, vanilla, eggs, sugar, brown sugar

Taken from food52.com/recipes/39096-high-altitude-gingerbread-cake (may not work)