Gingerbread Stout Cake
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup turbinado sugar
- 2 large eggs, room temperature
- 3 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons Fleischmann’s Baking Soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 pinch cracked black pepper
- 1 cup stout beer, room temperature
- Vanilla creme anglaise, store-bought or homemade, for serving
PRODUCTS
Instructions
- Preheat the oven to 350(f) degrees. Grease & flour a 9 by 12-inch baking dish.
- In a large mixing bowl, beat together butter & sugar until fluffy. Add the eggs one at a time followed by the oil, vanilla & molasses. Mix until well combined.
- Sift in flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, allspice & black pepper.
- Slowly beat in the flour as you add the stout. Continue mixing until the batter is smooth.
- Transfer to the prepared baking dish. Bake for 20 to 25 minutes, until the top bounces back to touch. Let cool to room temperature.
- Dust with powdered sugar, slice & drizzle with vanilla creme anglaise.
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