1 Cup Guinness stout
1 Cup molasses
1/2 Tbsp baking soda
3 large eggs
1/2 Cup granulated sugar
1/2 Cup firmly packed dark brown sugar
3/4 Cup Olive Oil
2 Cups all-purpose flour
2 Tbsp Ground Ginger
1-1/2 tsp baking powder
3/4 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp freshly grated nutmeg
1/8 tsp Ground Cardamom
1 Tbsp grated, peeled fresh ginger root
Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment.
In a large saucepan over high heat, combine the stout and molasses and bring the mixture to a boil. Turn off the burner and add the baking soda. Pan will fizz and foam. Allow the mixture to sit, undisturbed until the foam dissipates.
Meanwhile, in a medium bowl, whisk together the eggs and both sugars. Whisk in the olive oil. In another larger bowl, whisk together the flour, ground ginger, baking powder, ground cinnamon, cloves, nutmeg, and cardamom.
Combine the stout mixture with the egg-sugar mixture, then whisk this liquid into the flour mixture, pouring in half at a time. Add the fresh ginger, and stir to combine.
Pour the cake batter into the oiled loaf pan and bake for approximately 1 hr, or until the top of the cake springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center of the cake may fall slightly. Transfer to a wire rack to cool at least 20 min before serving.