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Ginger Bread Stout Cake

2 1/2 cups all purpose flour
2 teaspoons powdered ginger
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 1/4 cups packed light brown sugar
2 large eggs at room temperature
1 cup molasses
3/4 cup Samuel Adams Cream Stout, flat, at room temperature
Confectioner's sugar

Preheat the oven to 350 F. Butter and flour well a 12 cup fluted
cake pan, such as a Bundt pan. Sift together all of the dry

Using a hand held mixer set at high, beat the butter and sugar in
a large bowl until light in texture, about 1 minute. Beat in the
eggs, one at a time. Beat the molasses (the batter may look curdled
at this stage - don't worry). Lower the mixer speed to medium. Beat
in the flour mixture, one third at a time, scraping down the sides
of the bowl often. Beat in the Cream Stout.

Scrape the batter into the prepared pan and smooth the top. Bake
until a toothpick inserted into the center comes out clean, for
50-60 minutes. Cool in the pan or a wire rack for 10 minutes, then
unfold onto the rack. Eat warm or cool completely. Dust with
confectioner's sugar before serving.


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