gingerbread and the rain

my first attempt at this cake kinda broke in the middle, but two days later, every broken sticky, crunchy, gooey, spicy bit of this cake was gone.  Absolutely gone. 

Granted, my dad did wish it upon a multitude of people, but they also commented on its richness and god-for-the-cold delights. 

Our eggs are brownish and the sometimes come with fluff stuck to them like a little hat. I wash mine first just to be on the same side. I normally try to not bake at night because the pictures turn out bad. This is  mytrepidatious first attempt...

mmmm...it goes so well with a rainy night and a really good cup of coffee..and if youre into that sort of thing, some game of thrones. 

You know I'm right.

hey look at my shadow! thats my head. 

I haven't posted in so long, but thats not because I've already gotten tired, its because theres this horrible thing called exams and studying for them sucks. Oh well, anything is made easier with a good bread-product and a hot drink  :)

Rich Gingerbread Bundt

Right from Smitten Kitchen

Ingredients

1 cup oatmeal stout or Guinness Stout (I used some really dark beer that our friends home-brewed)
1 cup dark molasses
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger (I added some fresh grated ginger for extra kick, but it make the cake stickier)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. DO NOT SKIP THIS STEP! It is extremely important (Don't be sad if a bit gets lost in the pan, the cake is so good, people will forget)

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 together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap 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.

Serve cake, dusted with confectioners sugar, with whipped cream.