Gingerbread Stout Cake (Spicy & Delicious)

1 cup oatmeal stout beer or 1 cup Guinness stout
1 cup dark molasses
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
1 pinch ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
confectioners' sugar (for dusting) (optional)

Directions:

Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess. Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

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 flour, baking powder, and spices in a large bowl. Whisk together eggs and both sugars.

Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and bang 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. You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.You can also hold the gingerbread for a day before serving, as the flavors develop with some time.