Lansdowne Ginger Cake (Serves: 8)
Ingredients
- 1 cup Crispin Lansdowne Irish Stout Yeast unfiltered hard cider
- 1 cup molasses
- 1.5 tsp. baking soda
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup firmly packaged dark brown sugar
- 3/4 cup vegetable oil
- 2 cups all-purpose flour
- 2 Tbsp. ground ginger
- 1.5 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. ground cardamom
- 1 Tbsp. grated, peeled gingerroot
Preparation
Preheat oven to 350 degrees F.
Butter and flour a 6-cup Bundt pan. In a large saucepan over high heat, combine the Crispin and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
In a bowl, whisk together the eggs and both sugars. Whisk in the oil.
In another bowl, whisk together the flour, ground ginger, baking poser, cinnamon, cloves, nutmeg, and cardamom.
Combine the Crispin mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool before inverting out of the pan.
Add a pinch of powdered sugar or a drizzle of creme anglaise to top it off
