This isn't your average gingerbread cake! Dark, sticky, and deeply spiced, this old-fashioned Gingerbread Bundt Cake is perfect for Christmas--and all winter long!
Course Dessert
Cuisine Cakes
Servings 12slices
Author Amee
Ingredients
1cupoatmeal stout or Guiness stout beer(I used Guiness extra stout)
In a small saucepan, combine the beer and molasses and bring to a boil. Remove from the heat and add baking soda, whisking to combine. Allow mixture to cool to room temperature.
Preheat oven to 350° F. Generously grease a bundt pan (see note) and set aside.
In a large bowl, combine the dry ingredients (flour, baking powder, and spices). Set aside.
In a medium bowl, combine the sugars, eggs, and vegetable oil. Whisk to combine. Once molasses mixture is cool, add to the egg mixture and whisk until well combined.
Add the dry ingredients to the wet and whisk until just incorporated. Pour into the prepared bundt pan.
Bake 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs on it. Allow the cake to cool in the pan for 5-10 minutes, then turn out onto a wire rack to cool completely. Once cake has cooled, dust with powdered sugar, if desired. Goes great with vanilla ice cream! :)Enjoy!
Notes
Note on pan: If you're interested in using this particular bundt pan, you can find it [here].