Guinness Stout Ginger Cake
Adapted from The Last Supper, by Claudia Fleming (with Melissa Clark)

1 cup (240 ml) stout beer, such as Guinness
1 cup (240 ml) unsulfured molasses
1 1/2 teaspoons baking soda
3 large eggs, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) firmly packed dark brown sugar
3/4 cup (180 ml) grapeseed or vegetable oil
2 cups (250 g) all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh ginger

Preheat the oven to 350°F (177°C). Butter a 7×5-inch (18 by 13 cm) loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup (1.4 liter) Bundt pan.

In a large saucepan set over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.

Combine the stout 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 loaf 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. Serve with the poached pear compote and unsweetened whipped cream.

Serves 8.