Ingredients include:
- 3/4 cup of light molasses
- 1/4 cup of honey
- 2/3 cup flat Yuengling Black & Tan
- Zest & Juice of 1 lemon
- 2 1/2 cups all-purpose flour
- 1/2 tsp kosher or sea salt
- 1 1/2 tsp baking sode
- 1 1/2 tsp cinnamon
- 1 tsp ground cloves
- 1 1/2 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/2 cup softened unsalted butter
- 1/2 cup sugar
- 1 egg
- Whipped Cream
- Powdered sugar
Directions
- Preheat over to 350°. Grease a bundt pan or 9" square cake pan
- In a saucepan, combine molasses, honey, warm Black & Tan beer, and lemon juice. Bring mixture to a simmer and immediately remove from heat. Stir in lemon zest and let cool.
- In a large bowl, sift together flour, salt, baking soda, cloves, ginger, nutmeg, cardamom and allspice.
- In another large bowl, cream butter and sugar until mixture is light and fluffy; beat in the egg. Alternatively add dry ingredients and molasses mixture, beating well after each addition.
- Pour batter into pan and bake for 45-50 minutes or until tester comes out clean.
- Dust with powdered sugar and serve with whipped cream.
If you try this recipe, let us know what you think!
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