Instructions: Preheat oven to 350 degrees. Butter a 9-by-5 inch loaf pan, line bottom and sides with parchment, and grease parchment. Alternately, butter and flour a 6 cup Bundt pan.

In large saucepan over high heat, combine stout and molasses and bring to boil. Turn off heat; add baking soda. Let sit until foam dissipates. Meanwhile,

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

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

Combine stout mixture with egg mixture, then whisk liquid into flour mixture, half at a time. Add fresh ginger; stir.

Pour batter into pan and bake 1 hour, or until top springs back when gently pressed. Do not open oven until gingerbread is almost done or center may fall.

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