Delicious, moist ginger cake like nothing I've had before and stacked up against other desserts isn't terribly awful, although is by no means low fat. The serving size of 99g is for the large "bump" in a bundt pan(weighed out on a digital food scale), so half a slice wouldn't be much more calories than a slice of bread.

Ingredients

1	cup Guinness stout
1	cup molasses
1/2	tablespoon baking soda
3	large eggs
1/2	cup granulated sugar
1/2	cup dark brown sugar, firmly packed
3/4	cup canola oil
2	cups all-purpose flour
2	tablespoons ground ginger
1 1/2	teaspoons baking powder
3/4	teaspoon ground cinnamon
1/4	teaspoon ground cloves
1/4	teaspoon freshly grated nutmeg
1	tablespoon fresh gingerroot, peeled and grated

Directions

1. Preheat oven to 350?F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
   
   
2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Watch the pot carefully or it could easily boil over!! Turn off the heat and add the baking soda. Allow to sit until the foam dissipates. (about 15 min)
   
   
3. While waiting for foam to dissipate: In a small bowl, whisk together the eggs and both sugars. Whisk in the oil.
   
   
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg
   
   
5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
   
   
6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
   
   

Categories

Dessert, Christmas, Bake

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in sodium

Bad points Very high in sugar