Gingerbread
(This is adapted from an Emeril Legasse recipe).

1 stick unsalted butter
1/2 cup turbinado sugar (Sugar in the Raw)
3 large eggs
2 cups all-purpose flour
2 tsp ground ginger (or up to 3 tsp if you prefer)
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
3/4 cup molasses
1 cup Guinness (or other very dark beer)

Preheat oven to 350.  Grease 9x13 pan, line bottom
with parchment paper and grease the parchment paper.

In large bowl, cream butter and sugar.  Beat in eggs,
one at a time.  In medium bowl mix flour, ginger,
baking soda, cinnamon, salt, cloves and nutmeg.  In 2
cup measuring cup (or larger), combine beer and
molasses, stirring to dissolve.  Add dry ingredients
and beer mixture (a little at a time) alternately to
egg mixture, beating after each addition.

Pour into prepared pan.  Bake until puffed and set,
about 35 minutes.  Let cool in pan on rack.  Cut and
serve.  

Great with unsweetened whipped cream.  Also great for
breakfast the next day.

(Emeril's original recipe called for 1 cup sugar, 1 cup
molasses.)