Gramercy Tavern Guinness Gingerbread

Adapted From The Last Course: The Desserts of Gramercy Tavern

1 cup Guinness Stout
1 cup dark molasses
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil

Preheat oven to 350°F.  Generously butter bundt pan and dust with flour, knocking out excess (you can also use Crisco to butter your pan) – be generous!  This cake likes to stick.

Bring beer and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda (it will foam like crazy, keep whisking), then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl and set aside. 

Blend eggs and sugars. Whisk in oil, then molasses & beer mixture. Add to flour mixture and whisk until just combined.  Pour batter into bundt pan and bang 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.

Store for up to 3 days, covered, at room temperature.