Gramercy Tavern Gingerbread

adapted from Chef Claudia Fleming

1 cup oatmeal stout or Guinness Stout

1 cup dark molasses (not blackstrap)

1/2 tsp baking soda

2 cups all-purpose flour

1 1/2 tsp baking powder

2 Tbsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp freshly grated nutmeg

Pinch of cardamom

3 large eggs

1 cup packed dark brown sugar

1 cup granulated sugar

3/4 cup oil

Confectioner's sugar for dusting

Preheat oven to 350° F.

Generously butter/flour a 10-12 cup bundt pan, knocking out excess flour.

In a large saucepan, bring Stout and molasses to a boil and remove from heat. Whisk in the baking soda, then cool to room temperature.

In a medium bowl, sift together flour, baking powder and spices.

In a large bowl, whisk together the eggs and sugars. Whisk in the oil until blended, then mix in the molasses mixture. Add the wet mixture to the flour mixture and whisk until just combined.

Pour the batter into the prepared bundt pan. Rap the pan sharply on the counter to eliminate air bubbles.

Bake the cake in the middle of the oven until the tester comes out with just a few moist crumbs, about 45-50 minutes. Cool the cake on a rack for 5 minutes; then turn it out on the rack to cool completely. Serve the cake dusted with confectioner's sugar or with whipped cream.

Note: The cake can be kept wrapped at room temperature for up to three days.