Gramercy Tavern's Gingerbread Bundt

The first dessert I thought of for a gingerbread party was (of course) gingerbread itself.  I didn't want to do cookies since I thought that might be overkill or people would end up using them in their designs.  I opted for a bundt cake instead, using Claudia Fleming's Gramercy Tavern Gingerbread via Smitten Kitchen.  I think it looked perfect on my dessert buffet.  Who can resist a bundt?

 The gingerbread has a real old-fashioned taste to it, so it's not for sissies (but I know none of you readers are sissies, so no big deal).  It's got Guinness, molasses, dark brown sugar and lots of delicious wintry spices that will take you back to the first time you tasted gingerbread.  Or give you a taste of the real thing if you've never had it.  It gets even more delicious as it sits (as all the best cakes do), so I'd suggest making it a day or two ahead of time for guests.

Oh, and if you want the men to try it, all you have to do is say there's Guinness in it.  They'll devour it within minutes, they can't help it.  Most of them are magnetically attracted to anything containing beer.  Who can blame 'em?

To see more details on my gingerbread house party, see the full post.

PS- My living room is yellow, and it made my pictures look even more yellow.  Any photogs out there have advice on taking photos in a yellow room?

Gramercy Tavern’s Gingerbread
by Claudia Fleming via Smitten Kitchen

1 cup oatmeal stout or Guinness Stout (I used Guinness - we always have it around the house, though I usually have to be sneaky if I want to use one in a recipe)
1 cup dark molasses (not blackstrap)
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 freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
 
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. (She is not kidding about this. I used a nonstick pan with a butter/flour spray and still lost a chunk of cake. I will be more generous next time.)

Bring stout and molasses to a boil in a large saucepan and remove from 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 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.

Serve cake, dusted with confectioners sugar, with whipped cream.

Do ahead: This gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature. I am sure it will keep well-wrapped in the freezer even longer.