Gingerbread with Stout Recipe

• 3/4 cup stout
• 2 1/2 cups all-purpose flour, plus more for coating the pan
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for coating the pan
• 1 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 2 large eggs
• 1 large egg yolk
• 1 cup light molasses (not blackstrap)
• Powdered sugar, sifted, for dusting
• Orange Hard Sauce (optional)

1. Let the stout stand for a full hour at room temperature, stirring occasionally, to allow it to go flat.
2. Heat the oven to 350 degrees F (325 degrees F if you are using a dark-cast metal pan) and arrange a rack in the middle.
3. Coat a 12-cup tube pan or Bundt cake pan with butter and then dust with flour, tapping out the excess; set aside.
4. Place the flour, spices, baking powder, baking soda, and salt in a large bowl and whisk to combine; set aside.
5. Place the butter and sugars in the bowl of an electric mixer fitted with a paddle attachment.
6. Beat on medium speed until light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes.
7. With the mixer still on medium speed, add the eggs and egg yolk and beat until combined, about 30 seconds.
8. Add the molasses and beat on low speed until just combined.
9. On low speed, add the flour mixture in three additions, alternating with the stout, and mixing for 30 seconds on medium speed after each addition.
10. After the last addition, beat on low speed until just evenly incorporated, about 1 minute.
11. Do not overmix.
12. Scrape the batter into the prepared pan and smooth the top.
13. Bake until the top springs back when touched and a cake tester inserted into the center comes out clean, about 50 to 60 minutes.
14. Place the cake in the pan on a wire rack for 15 minutes.
15. Invert onto the rack to finish cooling completely.
16. Transfer to a serving platter, dust with powdered sugar, and serve with , if desired.

stout, flour, ground ginger, ground cinnamon, baking powder, baking soda, salt, unsalted butter, brown sugar, brown sugar, eggs, egg yolk, light molasses, powdered sugar

Taken from www.chowhound.com/recipes/gingerbread-with-stout-11519 (may not work)