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This recipe for GINGERY GINGERBREAD, by , is from SWEET TOOTH EDITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup Oatmeal stout or Guinness Stout or any Stout will do.....
1 cup dark molasses
1/2 tsp baking soda
2 cups flour
1 1/2 tsp baking powder
2 Tbsp found ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
3 large eggs
1 cup packed brown sugar
3/4 cup vegetable oil
1/3 cup chopped dried sugared ginger
powdered sugar for dusting

2 cups whipping cream
3/4 cupbrown sugar
1 tsp vanilla

Preheat oven to 350

Generously butter bundt pan.
Bring sout and molasses to a boil in a medium saucepan.
When it boils remove it from the heat.
Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl.
Whisk together eggs and sugars.
Whisk in oil, then molasses mixture.
Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles.
Bake in middle of oven for about 50 minutes.
Cool cake in pan for about 5 minutes, than turn out onto rack and cool completely.
Serve cake with dusted powder sugar and whipped cream.
Simply use brown sugar while whipping cream and add vanilla . Whip to medium peaks.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
about 20 minutes mixing + 5o minutes to bake
Personal Notes:
Personal Notes:
I found this recipe and tried it this morning for a group of ladies. It was delicious and they loved it. Each took an extra piece home and one woman even wanted a slice to eat on her way up the hill.
I served it with orange, grapefruit, and tangerine segments, mixed nuts and of course hot coffee.
I added the sugared ginger for a little taste treat.
This is a very dense and satisfying cake that is even better if made the day before.
For the cake,I bought a bottle of ground cardamom for a grand total of $14.95 and when I checked the recipe before I made it I noticed that it called for "a pinch"....pretty expensive pinch. So I made it 1/4 tsp just to justify the $14.95.




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