GINGERBREAD CAKE

Serves 12 

This gingerbread has a surprising ingredient: Guinness®!  Beer is a great natural leavener and adds a deep, complex flavor to the cake.  

2 cups Guinness® stout beer

1½ cups molasses

½ cup dark Karo® corn syrup

1 tablespoon baking soda

4 cups all-purpose flour

1 tablespoon baking powder

3 tablespoons ground ginger

2½ teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

2 cups dark brown sugar

1½ cups vegetable oil

6 eggs

12 deep 3-inch cake ring molds

Preheat the oven to 325℉.  In a medium saucepan, bring the beer, molasses, and corn syrup to a boil.  Remove from heat, cool, and add the baking soda.  In a standing mixer, combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and brown sugar.  Mix well on low speed.  Add the molasses and beer mixture and combine until thoroughly incorporated.  Then add the oil and eggs.  Mix well.  Fill each greased mold half full.  Bake for 30 minutes.