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Stout Spice Bread

A cake made with dark beer called stout is moist and fragrant with cinnamon, nutmeg, and orange zest.

  • Yield: Makes 4

Source: Martha Stewart Living, December 2004


  • 2 tablespoons unsalted butter, softened, for cans
  • 3 3/4 cups all-purpose flour
  • 1/2 teaspoon plus 1/8 teaspoon baking soda
  • 1 3/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 tablespoon ground cinnamon
  • 1 1/4 teaspoons ground nutmeg
  • 1 1/4 cups vegetable oil
  • 1 1/4 cups dark molasses (not blackstrap)
  • 1/2 cup plus 1 tablespoon packed light-brown sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 1/4 tablespoons freshly grated orange zest
  • 1 1/4 cups stout, such as Guinness, poured and settled
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees. Using a pastry brush, generously butter insides of four clean 19-ounce bean or soup cans.

  2. Sift together flour, baking soda, baking powder, salt, and spices; set aside. Put oil, molasses, brown sugar, eggs, yolk, zest, and stout in the bowl of an electric mixer fitted with the paddle; mix on medium-low speed. Reduce speed to low; gradually add flour mixture.

  3. Pour about 1 cup batter into each can (filling them no more than two-thirds full). Transfer to a baking sheet. Bake until a cake tester comes out clean and breads are pulling away from sides, about 50 minutes. Unmold; let cool on a wire rack. For a gift, return breads to cans. Dust with confectioners' sugar.

Cook's Notes

For safety reasons, don't use enamel-lined cans, and be sure to avoid any sharp edges when buttering the cans and unmolding the cakes.

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