From the kitchen of One Perfect Bite...Continuing with the theme of old-fashioned fall desserts, it would be impossible to overlook the niche that gingerbread has claimed for itself. It's my understanding the a gingerbread cake mix was the first of the ready-mix cakes to come to market. I have reason to suspect my mother was personally responsible for the success of the Dromedary Gingerbread Cake mix. We ate a lot of gingerbread back in the day and strangely enough I never tired of it. However, when I had a kitchen of my own, I made it less often and always prepared it from scratch, along with a lemon sauce or copious quantity of real whipped cream. Over the years, I've tried a lot of recipes looking for one that would qualify as the "world's best". The recipe I'm featuring tonight comes awfully close and I think those of you who try it will be delighted. This is a manly cake with a color that matches its deep, rich flavor. It is wonderful when served warm and I know you'll enjoy it. Make sure you generously grease your bundt pan to assure an easy release. Feel free to alter the spices to your own taste, but do not substitute another beer for the stout. The stout and dark molasses are what give this cake its unique flavor. Here is how this version of gingerbread is made.
