STYLETHREAD -- LET'S TALK SHOP!

I made this cake for Easter and it was such a hit I thought I would share.  It's from  http://confectionsofamasterbaker.blogspot.com/ who also happens to be Sandra Bullock's sister!
I didn't have any muscovado sugar so I subsituted with regular dark brown sugar and used regular (unsulfered) molasses.  It was still so.dang.good.  Hubbs has actually requested it to be made into a breakfast muffin.  Nothing like starting your day with a bit o' Guinness

GUINNESS BUNDT

INGREDIENTS

1 can Guinness Stout

½ cup pomegranate molasses (or regular molasses)

½ cup brown sugar

2 teaspoons baking soda

3 eggs

1 cup muscovado sugar

2 sticks unsalted butter, room temperature

2 cups all purpose flour

1 teaspoon baking powder

1 tablespoon ginger

1 tablespoon cinnamon

1 teaspoon cloves

½ teaspoon nutmeg

½ teaspoon white pepper

1 teaspoon salt

1 cup cubed candied ginger (optional)

Confectioners sugar for dusting

PROCEDURE

Preheat oven to 350°

In a large saucepan, combine molasses, brown sugar, Guinness and baking soda and simmer over medium heat until the brown sugar has melted.The mixture will bubble due to the baking soda, so make sure your pot is large enough!Set aside.

In a large bowl, whisk together flour, baking powder and all spices and salt.Set aside.

In a standmixer with paddle attachment, cream muscovado sugar and butter until light and fluffy.Add eggs, one at a time, beating between additions and scraping down the bowl.

Add flour and Guinness mixture, alternate between the two, adding a quarter of each mixture with each incorporation.

Stir in candied ginger, if using, and pour the batter into a non-stick bundt mold thats been liberally sprayed with non-stick spray.Ill say it again, non-stick molds stick. Be ever vigilant!

Bake at 350° for about an hour.When the cake is cool, dust with confectioners and enjoy with a steaming cup of coffee liberally doused with whiskey.With all this snow, goodness knows you need it