A cakemade with dark beer called stoutis moist and fragrant with cinnamon, nutmeg, and orange zest.
Preheat oven to 350 degrees. Using a pastry brush, generously butter insides of four clean 19-ounce bean or soup cans.
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.
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.
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.