Ingredients

1 cup Crispin Lansdowne Irish Stout Yeast unfiltered hard cider

1 cup molasses

1.5 tsp. baking soda

3 large eggs

1/2 cup granulated sugar

1/2 cup firmly packaged dark brown sugar

3/4 cup vegetable oil

2 cups all-purpose flour

2 Tbsp. ground ginger

1.5 tsp. baking powder

3/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. freshly grated nutmeg

1/8 tsp. ground cardamom

1 Tbsp. grated, peeled ginger root

Preparation

  • Preheat oven to 350 F
  • Butter and flour a 6-cup Bundt pan. In a large saucepan over high heat, combine the Crispin and molasses and bring to a boil. - Turn off the heat and add the baking soda. -Allow to sit until the foam dissipates.
  • In a bowl, whisk together the eggs and both sugars.
  • Whisk in the oil
  • In another bowl, whisk together the flour, ground ginger, baking poser, cinnamon, cloves, nutmeg, and cardamom
  • Combine the Crispin 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
  • Pour the batter into the prepared 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 before inverting out of the pan
  • Add a pinch of powdered sugar or a drizzle of creme anglaise to top it off