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Ingredients

• 1 cup oatmeal stout or Guinness stout
• 1 cup dark molasses (not blackstrap - I used Grandma's 'Robust' Green label)
• 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
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• Needed: a 10-inch (10- to 12-cup) bundt pan
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• Confectioners sugar for dusting
• To Go With: Unsweetened whipped cream

Description

The Use Of Leavening In A Cake Is First Recorded In A Recipe For Gingerbread From Amelia Simmons's American Cookery, Published In Hartford In 1796; I Guess You Could Say It Is The Original Great American Cake. Early-19th-century Cookbooks Included As Many

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