Stephanie's Gingerbread Cake
1 Cup of Fargo Brewing Company Sodbuster Porter or other similar Porter beer 1 Cup of DARK molasses 1/3 cup honey 1 1/2 teaspoon baking soda 2/3 cup dark brown sugar 1 Tablespoon grated fresh ginger or substitute 1 teaspoon dried ground ginger 4 ounces of butter 2 large eggs 1 2/3 cups whole wheat flour from Meadowlark Granary or other similar whole wheat flour 3/4 cup white flour 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 teaspoon nutmeg 1 teaspoon cardamom Heat beer to boiling and whisk in baking soda. It will foam A LOT - so be sure to use a pot that is big enough to accommodate the expansion. Whisk in molasses, honey, brown sugar, grated ginger and butter. Pour into a mixing bowl and let cool until it's cool enough not to cook the eggs. Beat in the eggs. Mix dry ingredients together and sift over the top of wet mix. Mix just enough until well combined with no lumps. Pour into well greased and floured bundt pan or small loaf pans. Bake at 350 degrees for 30 to 35 minutes for loaf pans or 45 to 50 minutes for bundt pan. Turn out of pan and cool on rack. When cool, sift with powdered sugar. |