- Beer Stout - 1 Glass
- dark molasses - 1 glass
- soda - 1/2 teaspoonfuls
- flour - 2 cups
- baking powder - 1 1/2 teaspoons
- Ground ginger - 2 items. spoons
- ground cinnamon - 1 teaspoon
- ground cloves - 1/4 Teaspoons
- nutmeg - 1/4 teaspoons
- ground cardamom - 1 pinch
- eggs - 3 pieces
- dark brown sugar - 1 glass
- sugar - 1 glass
- vegetable oil - 3/4 Glass
1. Preheat the oven to 175 degrees F. Well oil the cake pan shape and sprinkle with flour. Shake off excess flour. Bring Stout and the dark molasses to a boil in a large saucepan and remove from heat. Add soda and shake, then cool to room temperature. 2. Sift together the flour, baking powder, ginger, cinnamon, clove, nutmeg and in a large bowl. 3. Beat the eggs and sugar with an electric mixer. Add the vegetable oil and whip, then add the mixture of molasses and mix. Add the egg mixture to the mixture of flour and whisk at low speed. Pour the dough into prepared form and sharply hit it against the table to remove air bubbles. 4. Bake the cake in the middle of the oven until the toothpick inserted in the center, will not go out slightly damp with the crumbs, about 50 minutes. Allow the cake to cool in the form of 5 minutes. Then remove from the mold and allow to cool completely on the rack. Sprinkle the cake with powdered sugar and serve with whipped cream, if desired. This cupcake is best prepared 1 day in advance. It will be stored for up to 3 days at room temperature and even longer in the refrigerator.
Servings: 8-10