Molasses & Ginger Cake
- 1 cup Guinness stout
- 1/3 cup molasses
- 2/3 cup golden syrup
- 1/2T bicarbonate of soda
- 3 large eggs
- zest of 1 lemon
- 1/2 cup granulated sugar
- 1/2 cup firmly packed, dark brown sugar
- 1/4 cup vegetable oil
- 2 cups cake flour
- 2T each of ground cinnamon and ground ginger
- 1t allspice
- 1/4t each of ground cloves and freshly grated nutmeg
- 1/8t ground cardamom
- 1.5t baking powder
- 1T grated, preserved ginger, chopped finely
- icing sugar to dust
Preheat the oven to 180°C and lightly grease and flour one large Bundt tin or six mini moulds, tapping out any excess flour.
Combine the stout, molasses and syrup in a large saucepan over high heat, and bring to the boil. Turn off the heat and add the bicarbonate of soda. The mixture will foam; allow it to stand until the bubbles have dissipated.
Whisk the eggs with the lemon zest and the sugars in a large bowl and add the oil. In a separate bowl, combine the flour with the spices and baking powder. Stir the stout and egg mixtures together, then add to the flour mixture in two lots. Add the preserved ginger and stir through.
Spoon the batter into the prepared tins, smoothing the surface with a spatula. Bake for 45 to 50 minutes, or until a cake tester inserted comes out clean and the tops are springy to the touch. Allow the cakes to cool in the tins for about 10 minutes, invert them onto a wire cooling rack to cool completely, then dust with icing sugar.