Grease a loaf pan, line it with parchment and grease the parchment.
In a saucepan over high heat, combine the stout and molasses and bring
to a boil. Turn off the
heat and add baking soda. Allow to sit until the foam dissipates.
In a bowl, whisk together the eggs and sugars. Add the oil and whisk
In a separate bowl, whisk together the flour, ground ginger, baking
cloves, nutmeg and cardamom.
Combine the stout mixture with the egg mixture, then add the liquid
to the flour mixture, half at
a time. Take care not to over mix. Pour the batter through a sieve top
get rid of any flour
lumps. Add the fresh gingerroot and stir to combine.
Pour the batter into the loaf pan and bake for 1 hour. Do not open the
oven until the gingerbread
is almost done or the center might fall in slightly.