https://rapidcityjournal.com/lifestyles/holiday-desserts-that-raise-spirits-money/article_9b91f3b3-0fa6-5c88-8f6a-18b5dd846477.html (Barb Vargo)
Candied Pistachios:
1 cup chopped pistachios
1 tablespoon corn syrup
2 tablespoons sugar
Preheat oven to 325 degrees. Line baking sheet with foil. Mix pistachios and corn syrup and quickly toss in sugar and spread on baking sheet. Bake 8 minutes, checking off to prevent burning. Cool.
Preheat oven to 350 degrees. Butter and flour 2 to 3 8-inch pans.
1 cup Guinness Extra Stout
1 cup molasses
1 1/2 teaspoon baking soda
2 cups flour
1 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoons cloves
1/4 teaspoon nutmeg
1/8 teaspoon cardamon
3 eggs
1/2 cup sugar
1/2 cup brown sugar
3/4 cup vegetable oil
1 tablespoon minced/peeled fresh ginger, or more to taste
Bring stout and molasses to boil. Remove from heat and stir in baking soda. Cool 1 hour. Blend together flour, baking powder and spices. Whisk eggs and sugars. Whisk oil and cooled stout mixture with eggs. Slowly add wet mixture to flour mixture. Stir in fresh ginger. Bake 25-35 minutes, more if using 2 pans, less if using three pans.
Cool and frost. Add candied pistachios just before serving.
Frosting:
2 8-ounce packages cream cheese
1/2 cup butter
3/4 teaspoon grated orange peel
2 cups powdered sugar
1 teaspoon vanilla
Beat all ingredients together at room temperature.
