Gingerbread Bundt CakeWell that week really got away from me. I’d like to say that I’ve been doing something massively monumental this week and that’s why I’ve stunk at blogging, but Trevor and I are in the last few episodes of season two of “True Detective” and I just Can’t. Stop. Watching it. Sigh. There’s been a big discussion about this season not being as good as the first, but I’ve actually enjoyed it. 

Okay, so really getting sidetracked here. Let’s segway from “True Detective” to gingerbread (because why not?).

I’ve had this recipe pinned forever, and was really excited to try out this new bundt pan. I’d seen it over on The Pioneer Woman’s site (as a giveaway) and I bought my mom one for Christmas, but it’s just so stinking cute so I picked one up from Amazon recently. I can’t wait to make more cakes (especially ones with frosting to get stuck in the little holes). 

This gingerbread was just awesome. It’s super moist and stayed really moist for quite a few days. I brought the leftovers into work like four or five days later and it was still hanging on. You can make a lemon sauce to drizzle on top or just dust with some powdered sugar. Overall, I really enjoyed the cake’s intense spiciness mixed with the sweetness of the molasses and the richness of the Guinness. It really is perfect for a holiday get-together and something different (and not as sweet!) to serve for dessert. 

Read on for the recipe.

Gingerbread Bundt Cake
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Ingredients
  1. 1 cup Guinness Stout
  2. 1 cup dark molasses
  3. 1/2 tsp. baking soda
  4. 2 cups all-purpose flour
  5. 1 1/2 tsp. baking powder
  6. 2 tbsp. ground ginger
  7. 1 tsp. ground cinnamon
  8. 1/4 tsp. ground cloves
  9. 1/4 tsp. freshly grated nutmeg
  10. Pinch of ground cardamom
  11. 3 large eggs
  12. 1 cup packed dark brown sugar
  13. 1 cup granulated sugar
  14. 3/4 cup vegetable oil
Instructions
  1. Preheat oven to 350°F.
  2. Generously butter bundt pan and dust with flour, knocking out excess. I used the baking spray with both in it and the cake didn't stick at all.
  3. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
  4. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
  5. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a 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.
  6. Serve cake dusted with confectioners sugar or drizzled with warm lemon sauce.
Christen in the Kitchen http://christeninthekitchen.com/