An hour before baking, open the bottle of stout and measure out 3/4 cup. (You will not use the whole bottle: Cover the spout and refrigerate the leftover stout for up to one week, to use in other recipes, such as beef stew or a steamed pudding.) Let the 3/4 cup stout stand for a full hour at room temperature, stirring occasionally, to allow the stout to go flat.
Preheat the oven to 350°F (325°F if you are using a dark-cast metal pan). Grease and flour a 12-cup fluted tube pan. In a large mixing bowl, combine the flour, spices, baking powder, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, cream the butter and brown sugars until fluffy, 3 minutes, scraping down the sides of the bowl as needed. Add the eggs and beat for 30 seconds. Add the molasses and slowly blend.
On low speed, add the flour mixture in three portions, alternating with the stout, and mixing for 30 seconds on medium speed after each addition. After the last addition, beat gently just until evenly incorporated, only about 1 minute. Do not overmix.
Scrape the batter into the prepared pan. Bake in the center of the oven until the top springs back when touched and a cake tester inserted into the center comes out clean, 50 to 60 minutes. Let the cake cool in the pan on a rack for 10 minutes. Then invert onto the rack to finish cooling. Transfer to a serving platter, dust with sieved powdered sugar, and serve warm or at room temperature, with Orange Hard Sauce, if desired.
Excerpted from The Best Quick Breads, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.
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